Currant Scones

Today for Laura’s cooking lesson, she learned how to bake scones! At only 50-75mg of sodium per scone, these are definitely  low sodium friendly!

Although they aren’t the most healthy treat, we did our best by using no fat Plain Greek Yoghurt which packs TONS of protein into these scones with no fat other than the butter. We do our best to eat well but treats are SO important in moderation to keep from going off the rails with our healthy eating!

Ingredients

• 1 Cup of 0% Fat Greek Yoghurt
• 1 tsp baking soda
• 4 cups flour
• 1 cup white sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup butter (grated)
• 1 egg
• 1 cup of berries – dried or fresh

Directions:

1. Preheat oven to 350° F
2. Mix baking soda into yoghurt and set aside
3. Mix dry ingredients
4. Cut in the grated butter with your pastry cutter
5. Add the egg to the yoghurt mixture and then add to the dry ingredients
6. mix until just combined
7. add berries
8. mix by hand until the dough forms a solid “cookie” shape (it may take a while)
9. Divide into circles and cut each into 8 for large scones or 10 for medium scones
10. Bake for 17-20 minutes or until they are brown on top 🙂
11. Cover them with your favourite jam or jelly for a fantastic tea companion