Californian Walnut and Blueberry Scones with Blueberry Compote
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 10
Nutrition: Per serving
Energy
204 Kcal
Fat
7g
Saturates
1g
Sugars
6g
Salt
1g
If you're planning a summer afternoon tea party and looking for a healthy yet indulgent treat to serve, look no further than these Walnut and Blueberry Scones with Blueberry Compote. Bursting with the vibrant flavours of fresh blueberries and the nutty goodness of walnuts, these scones will surely impress your guests.
Ingredients
350g self-raising wholemeal flour, plus extra for rolling
1 tsp baking powder
1½ tbsp caster sugar
Zest 1 lemon plus 1 tbsp juice
85g low fat unsaturated spread, diced
35g California Walnuts, chopped
225g blueberries
175ml skimmed milk
1 medium egg, beaten for glazing
1 tsp maple syrup
4 tbsp fat free Greek yogurt to serve
Method
Preheat the oven to 200C, gas mark 6. Line a large baking tray with baking parchment.
Place the flour, baking powder, sugar and lemon zest in a large bowl. Add the spread and rub in with your fingertips to give fine crumbs. Stir in half the walnuts and 50g roughly chopped blueberries. Add in the milk and bring together gently to form a soft dough.
On a lightly floured surface, roll out the dough to 4cm thick. Using a 6cm round cutter, cut out 10 scones, re-rolling the dough as necessary and place on the prepared tray, allowing enough space between them. Brush with a little egg and sprinkle over the remaining walnuts. Bake for 15-20 minutes until golden.
Meanwhile, place the remaining blueberries, maple syrup and lemon juice in a small saucepan and simmer for 5 minutes until the blueberries are just beginning to break up. Allow to cool slightly.
Serve the scones topped with Greek yogurt and a spoonful of compote.