mini lemon blueberry scones
Does it get any more British than delicious scones?! I don't think so!!
The other day I was kindly gifted a little sample of a brand new all natural sweetener from a new up and coming brand; Sweetia.
Sweetia is a premium natural stevia sweetener which is 100% calorie free, 100% natural and 100% stevia...no nasties! It is 200 times sweeter than standard white sugar and has been created to leave no bitterness and weird aftertaste.
I was asked to have little go with it, see what I thought and give some feedback on the product too.
I decided on making some healthier scones with it as scones generally don't need a great deal of sweetness adding so it was the perfect recipe to test out the sweetener.
After a couple of attempts at finding the right amount to use I finally got it right! This stuff is seriously sweet and you literally only need the teeniest amount to add some sweetness to a recipe. I was impressed at how little I needed for a batch of mini scones!
The sweetener was very good though. Once I got the measurements spot on it didn't leave any after taste and worked really well; it was the perfect amount to give the scones a hint of sweetness.
(Makes 14-16 Mini Scones)
2 Cups Wholemeal Flour
1 Tbsp. Baking Powder
1/4 Tsp. Sweetia
5 Tbsp. Coconut Oil (solid)
Zest of 1 Lemon
1 Cup Blueberries
1/2 Cup Almond Milk
1/2 Cup Greek Yoghurt
- Pre-heat oven to 220 degrees C and line a baking tray with non-stick baking paper
- Pop all dry ingredients in a bowl, mix and then add cocoon oil.
- Using your fingers mix the coconut oil into the dry ingredients until it forms a crumbly-like texture; then add lemon zest and blueberries and mix with a spoon.
- In a separate bowl (I used a measuring jug) mix the almond milk and greek yoghurt together; add to the dry mixture and mix in well to form a dough.
- Roll the dough out so that it is around 2cm thing and use a cutter to cut into scones.
- Place on the baking tray and bake for 12-15 minutes, until golden.
- Remove from the oven and leave to cool a little.
- You can serve them nice and warm with jam or leave them to cool completely and store in an airtight container for up to 3 days.
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