Lemon and Blueberry Scones

Makes 6-7 Scones

SUGAR FREE

Higher in fibre

Ingredients:

• 3 cups wholemeal flour
• 1 tsp baking soda
• 60g olive oil
• 1 cup milk
• 1/2 cup blueberries
• Zest and juice of 1 lemon

Method:

1. Preheat oven to 200°C. In a large bowl, add flour and olive oil and mix until combined.
2. Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife or silicone spatula until mixture forms a soft dough, adding more milk if required. Add in blueberries, zest and juice. Turn onto a lightly floured surface.
3. Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 6-7 rounds. Place scones onto prepared baking tray, 1cm apart. Brush tops with an egg wash. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm cream and honey.