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Tuesday, 22 April 2014

Updated Heavenly Scones

Remember these yummy treats? I sure do! I made them again for the second day of Easter a perfect brunch dish to add to the table. I tweaked the recipe a bit, not completely lactose free anymore because I added "kwark" (for the Dutchies) also known as "Fromage Blanc". Maybe you can substitute it with soy yogurt as well, I haven't tried that one out yet. But because I added "kwark" I didn't had to use ANY fat. So that safes some calories and adds up the protein intake!


250g whole wheat spelt flour
150g oats
25g palm sugar
10g stevia sugar
16g baking powder
1 egg slightly beaten
2 tbsp apple sauce
100g kwark/Fromage Blanc.
50ml soy milk
1 teaspoon vanilla aroma
pinch of salt

Preheat an oven on 200 degrees Celsius. Than mix all the dry ingredients in one bowl and all the wet ingredients in the other. Than it's time to mix the dry and wet ingredients and form a big bowl of the batter. If it's to wet and sticky, add a bit of flower but these amounts should give you exactly the perfect batter and it should be a bit sticky! Divide the batter into 8 balls and bake them for 20 minutes in the oven. Make sure they are done, you can cut one in half and feel it should be completely dry. If it's wet pop them back in to the oven for an extra 5 minutes.

Note: Feel free to add currants, raspberries, chocolate or whatever you like! 

Serve with a dollop ricotta cheese, cottage cheese and (strawberry) jam.. hmmm.. bon appetit!

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