Scones scones scones
Growing up, the women in my family made scones that were fruit-filled, glazed and generally quite sweet. These scones were nothing like the traditional denser, British version. I’ve tried to strike a balance of health with sweetness in this recipe by taking the natural sweetness from fruit and preserving the light, airy texture I grew up loving. These are not British scones but they are delicious. You shouldn’t feel guilty eating these!
First things first. Get your oven preheated to 400. I like to dice up the fruit first and set aside. The size of your fruit bites is up to you. Next, grab a bowl and stir together all the dry ingredients. Cut in the butter until mixture resembles coarse crumbs. I’ve seen people use kitchen gadgets for this step or the double knife method, I prefer keeping it simple. Wash your hands and then mash it up yourself this way you can feel through any remaining butter chunks that need to mixed in better. Once this step is done, create a well in the center of mixture and beat eggs into it. Add greek yoghurt and mix well. You’re almost done- easy right?
Fold in nectarines and strawberry. Place parchment paper on baking tray. If you don’t have parchment paper as I did not at this time, feel free to grease the pan with some butter and sprinkle a little almond flour across the surface.
Use a spatula to turn the dough out onto the baking tray. Pat your dough into a large disk, roughly 8’’ in diameter. The scones will spread while baking so make sure you have a good couple inches of space on your tray. Brush the surface with milk and sprinkle lightly with sugar. This step is optional, but I highly recommend it.
Bake in the oven for 10 minutes. Remove and slice disk in half on tray (see adjacent picture). Bake for another 10 minutes and then cut into triangles without removing scones from tray. Bake for another 5-8 minutes or until lightly golden on top and insides are just set. These scones will be cakey and light!