Good morning, everyone! If you’re suffering from post-binge-eating-weekend guilt like I am, but still enjoy having a tasty breakfast or snack despite the tell-tale tummy in your pencil skirt… then this is the recipe for you.
I woke up on Saturday morning thinking I had overslept after our hectic Friday night activities, but when I saw it was only 8.30am, I felt like I deserved a treat. A treat for me is basically the opportunity to tinker in the kitchen, followed by freshly baked goodies with cream and jam.
Low-fat raisin scones, one of my mother’s favourite recipes, and also one of the easiest you can pull off for a nice Saturday family breakfast or tea.
Low-fat Raisin Scones
- 2 cups all purpose flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp cold butter, cut into cubes
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 3/4 cup sour cream
- 1 tsp lemon zest
- 1 tsp orange zest
- 1/2 cup raisins
- 1 egg yolk, 3 tbsp water (for the eggwash)
- Preheat the oven to 180C, and line your baking sheets with parchment paper
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Then cut the butter in, and using the tips of your fingers, mix until you achieve a breadcrumb texture
- Add the egg and vanilla, and stir with a spatula, then pour in the sour cream, lemon and orange zest and stir until just combined
- Stir in the raisins, then using a medium sized ice-cream scoop, plop down scoops of the batter on your prepared baking sheets. Brush over the tops with the eggwash, and bake for 12-15 minutes
- Once done, allow to cool on the pans for 5 minutes before removing onto a wire rack to cool completely