Apple and Blueberry Scones

Makes 6

Description

Delicious scones using low fat cream cheese in place of butter. The result is a moist scone, oozing with fresh blueberries and tangy apple sauce - you'd never believe they were 95% fat free!

Using the Juvela Gluten-Free Fibre Mix increases the fibre content of the scones and as milk is used to bind the ingredients together, there's some calcium in there too!

Ingredients

200g (8oz) Juvela Gluten Free Mix
1tsp baking powder*
75g (3oz) extra light cream cheese
25g (1oz) soft brown sugar
50g (2oz) blueberries (halved)
5tbsp apple sauce*
1 medium egg (beaten with sufficient milk to make 125ml (1/4 pint) of liquid)

Instructions

Oven temperature: 220°C/425°F/Gas Mark 7

Place the Fibre Mix and baking powder in a bowl and rub in the cream cheese until the mixture resembles breadcrumbs. Stir in the sugar, blueberries and apple sauce, and sufficient liquid to form a soft but not sticky dough. Knead lightly until smooth then roll out on a surface lightly dusted with Mix. Cut out scones using a fluted scone cutter. Re-knead trimmings and repeat. Place on a greased baking sheet and brush with remaining egg and milk mixture. Bake in a pre-heated oven for 10-15 minutes until golden brown.