You know how it is – you have some friends round for afternoon tea, and everyone fancies a nice scone to go with their cuppa. But scones are sky-high syns, right? Especially ones that have cheese or fruit in them. And then there’s the lashings of butter to go on top – that’s more syns. Before you now it, you’ve blown your syns for the day, and then some!
I bet right now you’re hating me for bringing up the subject of scones, aren’t you? But fear not! You can have scones – nice fruity ones at that – for just four syns each. Do I hear a hurrah for that? I hope so!
F = Free food – eat as much of this as you like
S = Speed food – eat as much of this as you like, filling at least 1/3rd of your plate with it
P = Protein food – eat as much as you like
HEa = Healthy Extra A – daily dairy allowance
HEb = Healthy Extra B – daily fibre allowance
- 100g self raising flour (16 syns)
- 28g/2 little snack packs raisins (4 syns)
- 2 tbsp artificial sweetener (F)
- 1 syn free yoghurt of your choice (F)
- Low-calorie spray oil (F)
- Pre-heat oven to 180C.
- Pop the flour, raisins, and sweetener in a mixing bowl.
- Add the yoghurt a little at a time, incorporating well, till you have a dough consistency. Depending on what yoghurt you use, you may not have to use all the yoghurt, so be careful!
- Spray a baking tray with low-cal spray oil.
- Divide your dough and space out on the tray.
- Bake in the oven for 15-18 minutes, till golden and hollow-sounding when tapped.
I made five scones (one is hidden underneath the others in the picture) and found them a good size.
You can use whatever yoghurt you like. The original recipe I saw called for vanilla Mullerlight, but I don’t tend to use those yoghurts, so I used a whole pot of Weight Watchers toffee apple yoghurt, which meant I had some very nice little chunks of apple throughout the scones, as well as the raisins, and a lovely light toffee apple flavour. The dough was very sticky, so I kind of just plopped the portions onto the tray, rather than having to roll them out or anything like that.
I tried one still warm out of the oven, and it didn’t need any butter or spread on it at all – it was light and fluffy and still slightly moist (in a good way!) from the yoghurt (because who likes a stick-dry scone? Nobody, I’m willing to bet!), and just nicely sweet and fruity. I’ll definitely make them again and may experiment with other flavours of yoghurt, but I think the toffee apple one will be hard to beat!