Saturday, 21 February 2015

Breakfast Scones with Ricotta and Honey

Makes 8


Scones don't just have to be for morning or afternoon tea. Change up your Sunday breakfast with these yummy treats. Delicious served warm, with ricotta and honey.  



What's in them?


60g walnuts or pecans
60g dried dates
160g self-raising flour
20g butter, chilled and cubed
120g reduced fat buttermilk
1tbs extra buttermilk, for brushing
2tbs low-fat ricotta
1tbs honey 

How do I make them?


1. Pre-heat oven to 200°C (fan forced) or 220°C (electric). Spray tray with oil and set aside. 

2. Place dates and nuts in mixing bowl and chop for 5sec / speed 5. Set aside. 

3. Place flour and butter in mixing bowl and mix for 5sec / speed 8. Mixture should resemble breadcrumbs. 

4. Add buttermilk and chopped dates/nuts and combine for 10sec / speed 5, then knead on interval speed for 20sec with lid locked. 

6. Turn out dough onto a floured board or bread mat. If mixture is sticky, sprinkle on some extra flour. Knead together briefly with hands until a firm dough has formed and then flatten with hands until about 3cm thick.

7. Cut scones out with a 4-5cm cutter until all dough has been used. Place onto prepared tray, so that each scone is 1cm apart and brush with the extra butter milk. Bake for 25-30 minutes or until scones are golden. 

8. Serve warm, spread with ricotta and drizzled with honey. 

10 ProPoints per serve (2 scones per serve).

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