Replacing butter with Greek yogurt keeps the calorie count down
(36 votes)
Cook: 45 Mins
Serves: 8
Price: 34p per serving
Nutritional Information
Each 98g serving contains
Energy
726kj
173kcal
726kj
173kcal
9%
Fat
2.5g
2.5g
Low
4%
4%
Saturates
0.8g
0.8g
Low
4%
4%
Sugars
12.7g
12.7g
Med
14%
14%
Salt
0.61g
0.61g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
741kj/177kcal
Typical energy values per 100g:
741kj/177kcal
Ingredients
2tbsp Asda Authentic Greek Yogurt, plus extra for spreading
1 egg, beaten
75g light brown soft sugar
200g self-raising flour, plus extra for dusting
1tsp bicarbonate of soda
½tsp ground cinnamon
1 small Bramley apple, cored, grated and excess juice squeezed out
3tbsp semi-skimmed milk
½tsp vanilla extract
15g pumpkin seeds
Blackberries, to serve
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with nonstick baking paper.
2
Beat together the yogurt, egg and 50g of the brown sugar and set aside.
3
Sift the flour, bicarbonate of soda and cinnamon into a large bowl. Stir in the apple and add in the egg mixture, a little at a time.
4
Tip the dough onto a lightly floured surface and knead until just smooth. Roll into a rectangle and cut into 8 squares.
5
Put the squares onto the tray, spaced evenly. Brush with 1tbsp of the milk.
6
Bake for 20-25 mins, until golden brown. Leave on the tray to cool.
7
For the glaze, put the remaining sugar, milk and the vanilla into a small pan. Heat gently on a low setting until the sugar has dissolved. Turn off the heat and leave to cool.
8
When the scones are cool, drizzle with the glaze and sprinkle on the pumpkin seeds. Serve with yogurt for spreading, plus blackberries on the side.