PERFECT SNACK
Cook’s latest offering redefines the idea of creating tasty delights with a single pan or dish.
ONE OF AUSTRALIA’S MOST loved home cooks and bestselling authors, Donna Hay, returns with a new book full of no-fuss, all-in-one cooking at it’s absolute tastiest.
One Pan Perfect allows almost-instant, all-inone meals that are super tasty, super easy and bursting with pure deliciousness.
Full of breezy weeknight meals that are ready in minutes through to crowd-pleasing weekend lunches and sweet treats, this book will redefine your idea of easy cooking with just a single pan, pot, tray or dish.
BLUEBERRY, LEMON and YOGHURT SCONES
I love how these tray scones come together so easily. I also love that they are loaded with betterfor-you ingredients, making them the perfect snack.
Ingredients
1/2 cup (75g) coconut sugar
1/3 cup (80ml) light-flavoured extra virgin olive oil
1 1/4 cups (350g) plain thick yoghurt
1 tsp vanilla extract
2 tsp finely grated lemon rind
1 cup (120g) plain (all-purpose) wholemeal (whole-wheat) spelt flour, plus extra for dusting 3/4 cup (120g) buckwheat flour
1/2 cup (60g) almond meal (ground almonds) 2 tbsp white chia seeds
3 tsp baking powder
2 cups (250g) frozen blueberries demerara sugar, for sprinkling store-bought creamed honey, to serve
Method
Preheat oven to 180C.
Place the coconut sugar, oil, yoghurt, vanilla and lemon rind into a bowl and whisk to combine.
In a separate bowl, mix the flours, almond meal, chia and baking powder together to combine.
Make a well in the centre, add the yoghurt mixture and use a butter knife or a flat spatula to gently mix the dough until almost combined. Add the frozen blueberries and stir through.
Lay the dough out onto a large baking tray lined with non-stick baking paper.
Using lightly floured hands, bring the dough together and flatten out into a rough 20cm (8-inch) round.
Using a sharp knife, cut into 8 pieces and sprinkle the top with demerara sugar. Bake for 45 minutes or until golden-brown.
Serve with creamed honey, if you like.
— Serves 8
Notes
It is important to work quickly when using yoghurt and baking powder as these contain active ingredients.
Get creative with these scones. Frozen raspberries, blackberries or chopped soft fresh dates will all shine.