Peanut Butter & Raspberry Scones
Prep
10 min
Cook
15 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
12
Skill
Peanut butter in the dough, and a tangy berry glaze on top, give the humble scone an extra special touch.
Ingredients
- 1/2 cup peanut butter, no added sugar or salt
- 1 cup low fat Greek yoghurt
- 1/2 cup So Good™ Lite Soy Milk, plus extra to brush
- 2 cups white self-raising flour, plus extra for bench
- 1 cup wholemeal self-raising flour
- 1 Tbs brown sugar
- pinch salt
- 1/4 cup margarine or dairy-free spread, very cold
For the glaze
- 1 cup raspberries, fresh or frozen-thawed, mashed
- 1/4 - 1/3 cup icing sugar, to taste
- 1 - 2 tsp hot water, if necessary
Nutrition per serving
1080 kJ
energy kj
9 g
protein
2 g
saturated fat
3.5 g
dietary fibre
31 g
carbohydrate
8 g
sugars
324 mg
sodium
Method
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Combine peanut butter, yoghurt, and So Good soy milk in a jug and stir until smooth.
- Place flours, sugar, and salt into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
- Spoon peanut butter mixture into the well and stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
- Turn dough out onto a lightly floured bench-top, gently knead to just bring together, and pat into a rectangle, approx. 24 x 10 cm. Use a sharp knife to cut dough into 12 squares.
- Transfer scones to prepared tray, leaving a few millimetres between each, brush tops with extra milk. Bake 15 minutes, or until golden and cooked through. Cool on tray.
- To make the glaze, place mashed berries in a small bowl and stir through icing sugar – start with ¼ cup and add an extra 1 tablespoon to taste, if desired. Add hot water to thin if necessary. Drizzle glaze over scones to serve.
- 1/2 cup peanut butter, no added sugar or salt
- 1 cup low fat Greek yoghurt
- 1/2 cup So Good™ Lite Soy Milk, plus extra to brush
- 2 cups white self-raising flour, plus extra for bench
- 1 cup wholemeal self-raising flour
- 1 Tbs brown sugar
- pinch salt
- 1/4 cup margarine or dairy-free spread, very cold
For the glaze
- 1 cup raspberries, fresh or frozen-thawed, mashed
- 1/4 - 1/3 cup icing sugar, to taste
- 1 - 2 tsp hot water, if necessary
Nutrition per serving
1080 kJ
energy kj
9 g
protein
2 g
saturated fat
3.5 g
dietary fibre
31 g
carbohydrate
8 g
sugars
324 mg
sodium
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Combine peanut butter, yoghurt, and So Good soy milk in a jug and stir until smooth.
- Place flours, sugar, and salt into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.
- Spoon peanut butter mixture into the well and stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.
- Turn dough out onto a lightly floured bench-top, gently knead to just bring together, and pat into a rectangle, approx. 24 x 10 cm. Use a sharp knife to cut dough into 12 squares.
- Transfer scones to prepared tray, leaving a few millimetres between each, brush tops with extra milk. Bake 15 minutes, or until golden and cooked through. Cool on tray.
- To make the glaze, place mashed berries in a small bowl and stir through icing sugar – start with ¼ cup and add an extra 1 tablespoon to taste, if desired. Add hot water to thin if necessary. Drizzle glaze over scones to serve.