Wholegrain scones and instant strawberry jam
|240 g||wholegrain wheat flour|
|2 tbsp||SteviaSweet Granulated|
|2 tsp||baking powder|
|50 g||margarine (60 %)|
|200 g||skimmed yoghurt|
|150 g||fresh strawberries|
|1 tbsp||SteviaSweet Granulated|
Measure the dry ingredients into a bowl. Chop the margarine into small pieces and rub into the flour mixture. Add the yoghurt and quickly mix the dough until smooth. Place the dough onto a sheet of baking paper. With moist hands, divide the dough into two parts and shape each into a long roll. Cut each roll into 7 parts and place the scones cut side down onto a baking sheet lined with baking paper. Sprinkle the scones with a little wholegrain wheat flour. Bake at 225 °C for about 12 minutes.
While the scones are baking, prepare the jam. Hull the strawberries. Put one third of the strawberries and SteviaSweet Granulated into a blender bowl or other small container and purée until smooth. Cut the rest of the strawberries into pieces and add to the purée.
Serve the scones warm with the quick jam.
Nutritional information per portion
|3||Protein in g|
|12||Carbohydrates in g|
|3.5||Fat in g|