Ingredients
- 1/2 cup Sanitarium™ No Added Salt or Sugar Smooth Peanut Butter
- 1 cup low fat Greek yoghurt
- 1/2 cup So Good™ Lite Soy Milk, plus extra to brush
- 2 cups white self-raising flour, plus extra for bench
- 1 cup wholemeal self-raising flour
- 1 Tbs brown sugar
- pinch salt
- 1/4 cup margarine or dairy-free spread, very cold
- 1 cup raspberries, fresh or frozen-thawed, mashed
- 1/4 - 1/3 cup icing sugar, to taste
- 1 - 2 tsp hot water, if necessary
Method
Step 1
Preheat oven to 200°C. Line an oven tray with baking paper.Step 2
Combine peanut butter, yoghurt, andStep 3
Place flours, sugar, and salt into a large bowl and whisk to combine. Add margarine and use fingertips to quickly rub the spread into the flour until crumbly. Make a well in centre of the flour mixture.Step 4
Spoon peanut butter mixture into the well and stir, using a flat-bladed knife and a cutting motion, until a soft dough forms.Step 5
Turn dough out onto a lightly floured bench-top, gently knead to just bring together, and pat into a rectangle, approx. 24 x 10 cm. Use a sharp knife to cut dough into 12 squares.Step 6
Transfer scones to prepared tray, leaving a few millimetres between each, brush tops with extra milk. Bake 15 minutes, or until golden and cooked through. Cool on tray.Step 7
To make the glaze, place mashed berries in a small bowl and stir through icing sugar – start with ¼ cup and add an extra 1 tablespoon to taste, if desired. Add hot water to thin if necessary. Drizzle glaze over scones to serve.