mini lemon blueberry sconesDoes it get any more British than delicious scones?! I don't think so!! The other day I was kindly gifted a little sample of a brand new all natural sweetener from a new up and coming brand; Sweetia. Sweetia is a premium natural stevia sweetener which is 100% calorie free, 100% natural and 100% stevia...no nasties! It is 200 times sweeter than standard white sugar and has been created to leave no bitterness and weird aftertaste. I was asked to have little go with it, see what I thought and give some feedback on the product too. 
I decided on making some healthier scones with it as scones generally don't need a great deal of sweetness adding so it was the perfect recipe to test out the sweetener. 
After a couple of attempts at finding the right amount to use I finally got it right! This stuff is seriously sweet and you literally only need the teeniest amount to add some sweetness to a recipe. I was impressed at how little I needed for a batch of mini scones! The sweetener was very good though. Once I got the measurements spot on it didn't leave any after taste and worked really well; it was the perfect amount to give the scones a hint of sweetness. recipe(Makes 14-16 Mini Scones)
2 Cups Wholemeal Flour 1 Tbsp. Baking Powder 1/4 Tsp. Sweetia 5 Tbsp. Coconut Oil (solid) Zest of 1 Lemon 1 Cup Blueberries 1/2 Cup Almond Milk 1/2 Cup Greek Yoghurt method- Pre-heat oven to 220 degrees C and line a baking tray with non-stick baking paper
- Pop all dry ingredients in a bowl, mix and then add cocoon oil. - Using your fingers mix the coconut oil into the dry ingredients until it forms a crumbly-like texture; then add lemon zest and blueberries and mix with a spoon. - In a separate bowl (I used a measuring jug) mix the almond milk and greek yoghurt together; add to the dry mixture and mix in well to form a dough. - Roll the dough out so that it is around 2cm thing and use a cutter to cut into scones. - Place on the baking tray and bake for 12-15 minutes, until golden. - Remove from the oven and leave to cool a little. - You can serve them nice and warm with jam or leave them to cool completely and store in an airtight container for up to 3 days. Amie xx |
about me
THE GIRL BEHIND FITNESS FORSTERMy name is Amie and I am the face behind Fitness Forster.
I am a freelance recipe developer, content creator and qualified personal trainer. I developed this website to share my passion for healthy recipes, fitness and travel. FITNESS FORSTER ON INSTAGRAMFITNESS FORSTER ON SOCIAL MEDIAEXCLUSIVE CONTENT TO YOUR INBOXPERSONAL TRAINING AND ONLINE COACHINGFor all online coaching and 1-1 or group personal training please visit my PT website HERE
|