Recipes.

Blueberry + Lemon Yoghurt Scone Fingers

By Vanessa Clarkson


I Quit Sugar - Blueberry and Lemon Yoghurt Scone Fingers
  • 12–16 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
I Quit Sugar - Blueberry and Lemon Yoghurt Scone Fingers

Pull out the china and enjoy a cup of tea with these sugar-free scones! Sweetened only with mashed banana and blueberries, making the perfect afternoon tea for both adults and kids. A recipe designed with the little ones in mind, say goodbye to the sugar crash and hello to Blueberry and Lemon Yoghurt Scone Fingers. Bonus! They are nut-free so perfect as a lunchbox filler.  

Servings: 12–16
Preparation: 15 mins
Cooking: 20 mins

Ingredients

  • 200 g whole-grain spelt flour.
  • 100 g unbleached white spelt flour.
  • 2 teaspoons baking soda.
  • 90 g unsalted butter.
  • 60 g oats.
  • 1 banana, ripe.
  • 1 egg.
  • 2 lemons, zested and juiced.
  • 150 g full-fat natural or Greek yoghurt.
  • 100 g blueberries, fresh or frozen.

Directions

1. Preheat the oven to 190°C / 375°F / Gas Mark 5
 and line a baking tray with baking paper. 

2. Sift the flours and bicarbonate of soda into a large bowl. Use your fingers to break up the butter, and rub it in until you have a texture like very fine breadcrumbs. Add the oatmeal, and mix together until it’s evenly distributed. Mash the banana with a fork, and stir into the dry ingredients.

3. In a separate bowl, beat together the egg and lemon juice. Decant a quarter of this into a small bowl, add the lemon zest and whisk to make the glaze. Set aside. 

4. Add the yoghurt to the remaining egg mixture, and beat well until combined. Add this to the flour–banana mixture, and bring together with a spoon or your hands until you have a soft dough. Turn out onto the prepared baking tray, and gently press until it is about 2 cm (¾ inch) thick. Spread the blueberries on top, and carefully press them in, so that just the very tops are peeping out.

5. Use a pastry brush to glaze the top of the scone with the egg glaze. Use all of this, even if it looks quite wet. Bake for 20 minutes until golden brown on top.

6. Slide the scone onto a chopping board using a palette knife, and carefully cut into 12–16 fingers while still hot. Transfer to a wire rack, and leave to cool for about 10 minutes. Serve while still warm. A note for the little ones: Ensure the blueberries have cooled before serving.


Note

Recipes and Images from Real Food for Babies and Toddlers by Vanessa Clarkson (Murdoch Books, RRP $35.00).I Quit Sugar - Real Food Babies and Toddlers

Pull out the china and enjoy a cup of tea with these sugar-free scones! Sweetened only with mashed banana and blueberries, making the perfect afternoon tea for both adults and kids. A recipe designed with the little ones in mind, say goodbye to the sugar crash and hello to Blueberry and Lemon Yoghurt Scone Fingers. Bonus! They are nut-free so perfect as a lunchbox filler.

Ingredients

  • 200 g whole-grain spelt flour.
  • 100 g unbleached white spelt flour.
  • 2 teaspoons baking soda.
  • 90 g unsalted butter.
  • 60 g oats.
  • 1 banana, ripe.
  • 1 egg.
  • 2 lemons, zested and juiced.
  • 150 g full-fat natural or Greek yoghurt.
  • 100 g blueberries, fresh or frozen.

Directions

1. Preheat the oven to 190°C / 375°F / Gas Mark 5
 and line a baking tray with baking paper. 

2. Sift the flours and bicarbonate of soda into a large bowl. Use your fingers to break up the butter, and rub it in until you have a texture like very fine breadcrumbs. Add the oatmeal, and mix together until it’s evenly distributed. Mash the banana with a fork, and stir into the dry ingredients.

3. In a separate bowl, beat together the egg and lemon juice. Decant a quarter of this into a small bowl, add the lemon zest and whisk to make the glaze. Set aside. 

4. Add the yoghurt to the remaining egg mixture, and beat well until combined. Add this to the flour–banana mixture, and bring together with a spoon or your hands until you have a soft dough. Turn out onto the prepared baking tray, and gently press until it is about 2 cm (¾ inch) thick. Spread the blueberries on top, and carefully press them in, so that just the very tops are peeping out.

5. Use a pastry brush to glaze the top of the scone with the egg glaze. Use all of this, even if it looks quite wet. Bake for 20 minutes until golden brown on top.

6. Slide the scone onto a chopping board using a palette knife, and carefully cut into 12–16 fingers while still hot. Transfer to a wire rack, and leave to cool for about 10 minutes. Serve while still warm. A note for the little ones: Ensure the blueberries have cooled before serving.

Note

Recipes and Images from Real Food for Babies and Toddlers by Vanessa Clarkson (Murdoch Books, RRP $35.00).I Quit Sugar - Real Food Babies and Toddlers

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