Eating worthy food doesn't mean we can't ever have a treat - we can try to make our treats a little less sugary or fatty, though. Did you know you can halve the sugar content in many recipes? Not only does sugar sweeten foods, it also acts as a preservative. So, if you're not planning on keeping your baked goods for the week - and let's face it, who does?! - try your recipes with less sugar.
I adapted this recipe for Scones from The River Cottage Family Cookbook, using half the sugar and using low-fat natural yogurt in place of some butter and low-fat milk.
INGREDIENTS: (makes 10)
Self-raising flour - 450grams
Salt - 1/2 teaspoon
Baking powder - 2 teaspoons
Butter - 100g
Sugar - 50g
(Sultanas/Raisins, if you wish)
Low-fat Milk - 125ml
Low-fat Natural yogurt - 150ml
PREHEAT oven to 230º (210º fan oven)
SIFT flour, salt and baking powder into mixing bowl.
CUT butter into little cubes and add them into flour mixture.
RUB butter into the flour with your (clean!) hands. The chunks of butter should start to get much smaller as you rub the mixture. The mixture will become sandy or grainy feeling.
COMBINE yogurt and milk in measuring jug. First put in the yogurt and add the milk so the total amount of liquid in the jug is approximately 275ml.
STIR the yogurt/milk into the dry mixture using the butter knife. It will be a sticky mess, but will come together into a dough.
SPRINKLE some flour on a clean, dry work surface.
PUT dough onto floured work surface and gently press dough down with your hands into a round about 3 cm thick.
STAMP out scones using pastry cutter and place on baking sheet.
*Be mindful of what you serve with your scone. Try not adding any or much butter, as there is already some in the mix. If you like yours with jam, as I do, make sure you're buying jams with no added sugar. If you have some berries, try squashing a few of them on top instead.
Also, baking is a great time for sharing! Get the extras out of the house and into the appreciative hands of a neighbor.