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Soft, golden scones made with ground almonds, Greek yoghurt and a touch of maple syrup, then served cream tea-style with a spoonful of Greek yoghurt and raspberries. They're naturally gluten-free and low carb, and paired with the yoghurt they give you protein and fibre to help keep you full until your next meal.
Scones
To serve
1.
Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
2.
Mix the ground almonds and baking powder in a bowl.
3.
Stir in the yoghurt, maple syrup and vanilla to make a soft, slightly sticky dough.
4.
Tip onto the tray and shape into a round about 2.5cm thick, using damp hands. Cut into 8 wedges and separate them slightly.
5.
Bake until golden and firm to the touch (18–22 minutes). Keep an eye on them, as ground almonds brown quickly.
6.
Cool for 10 minutes, then serve each scone with 50g yoghurt and 40g raspberries.
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Storage information
Keep the scones in an airtight container in the fridge for up to 3 days, as they contain yoghurt. Freeze them for up to 3 months and defrost at room temperature. Warm them briefly in the oven before serving if you like.
Tip
Flavour ideas: Add the zest of 1 orange or ½ tsp ground cinnamon to the dough, or press a few raspberries into the top before baking.
Cost-saving tips
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