I like having a healthy breakfast everyday, and with EVERYONE putting at the top of their New Year's Resolutions lists “To eat healthier”, I figured this recipe would be a good option for those with busy schedules in the morning/afternoon, but still want a healthy meal to take on the go. Okay, so these scones still have quite a lot of butter in them, but most of the fat is replaced with yoghurt and creamy ricotta, plus it has a very small amount of sugar and the bonus of added fiber coming from the rye flour and the granola (which also brings good texture). So it’s all good, right? - This recipe is adapted from Yossy Arefi's Tangerine Poppy Seed Scones. —Laura Biscaro
(1/2 cup + 2 tablespoons, 6oz) yoghurt, full fat
(1/3 cup, 2.8 oz) creamy ricotta
(about 1 cup) granola, any of your choice
beaten egg + demerara sugar, to brush and sprinkle on top
In This Recipe
Preheat your oven to 205ºC (400ºF) and line a baking sheet with parchment paper, set aside. In a large bowl, mix the flours, sugar, salt and baking powder, add the butter and use the tips of your fingers to incorporate it with the flour, until it looks crumbly like wet sand and the butter pieces are about the size of a pea.
Make a well in the center, add the yoghurt and the ricotta and mix gently with a wooden spoon, until it’s almost fully combined, then add the granola and use your hands to knead the dough a couple of times, shaping it into a ball. Dump the dough in a lightly floured surface and pat it into a circle that is about 2.5 cm (1 inch) tall, cut it into 8 wedges and transfer to the prepared baking sheet.
Brush each one with the beaten egg and sprinkle a tiny bit of demerara sugar on top, then bake for around 20 to 25 minutes, or until they’re golden brown.