Sticking to a diet doesn’t mean you may never have dessert again.
Ingredients and Method
Sticking to a diet doesn’t mean you may never have dessert again.
Makes 10
Ingredients:
- 60 ml fennel seeds
- 500 ml cake flour
- 15 ml baking powder
- pinch of salt
- 125 ml buttermilk
- 2 eggs
- 125 ml dried cranberries
- Milk, for brushing
Directions:
1. Preheat oven to 200C and lightly grease and line a baking tin.
2. Dry-roast the fennel seeds in a pan or in the oven for about 5 minutes, to extract the flavour.
3. Sift the flour, baking powder and salt together in a large mixing bowl.
4. Mix the eggs and buttermilk in another bowl.
5. Add the egg mixture to the flour mixture. Use a pallet knife to cut the egg mixture into the flour mixture until it just starts to come together.
6. Lightly mix the fennel and cranberries into the dough. If the mixture is too sticky, add a little more flour. Take care not to overwork the mixture.
7. Place dough on a floured surface and press it out very lightly. Cut out 5-cm rounds and place on a baking sheet.
8. Brush the top of the scones with a little milk. Bake in the oven for 20 minutes until they start to brown.
9. Serve warm with yoghurt, honey and fresh gooseberries.
Nutritional content per serving :
- 528 kJ
- 25 g carbohydrate
- 3.5 g protein
- 1.3 g fat
- 1 g fibre
Notes on the side
Buttermilk: This recipe makes use of buttermilk instead of butter or cream, since buttermilk is lower in fat than regular milk (the fat has already been removed to make butter). It’s also high in potassium, vitamin B12, calcium and phosphorus. As a probiotic food, it contains active cultures to fight bad bacteria and help stimulate the immune system. Those with digestive problems are advised to drink buttermilk rather than milk, as it’s more easily digested. Buttermilk promotes the browning of baked goods and improves the texture.
Once you’ve tried these, try our feel-good muffin recipe
