These breakfast scones are buttery and lightly scented with lemon, with juicy berries tucked into the dough. Served warm with yoghurt, they feel like a sunny weekend treat.
Why it’s good for you:
Berries help support immunity and cell health, while yoghurt adds protein and calcium and because these are lightly sweetened, they feel indulgent without being overly heavy.
Makes:
6–8
Ingredients:
- 250g self-raising flour
- 50g cold butter, cubed
- 2 tbsp caster sugar
- Zest of 1 lemon
- 100ml milk
- 1 egg
- 250g fresh raspberries and/or strawberries (British if in season)
- Greek yoghurt to serve
Method:
- Heat oven to 190°C fan / 210°C.
- Rub butter into flour until breadcrumb-like.
- Stir in sugar and lemon zest.
- Mix milk and egg, then add to the flour mixture.
- Pat into a round, cut into wedges or stamp out scones.
- Bake for 15–18 minutes until golden on top.
- Top with fresh berries and yoghurt to serve.