Skip to content Skip to navigation

Summery Strawberry Scones with Benecol

Discover a brand new way to bake the most delicious fruity scones with some surprising ingredients thanks to Benecol. Their inspired recipe makes the most of their tasty yoghurt drinks in a traditional baked treat with a difference. Serve with cream and strawberries for the sweetest guilt-free, easy-bake treat.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • 1 ½ tsp baking powder
  • 2 Benecol original no added sugar yogurt drinks
  • A small pinch fine sea salt
  • 2tbsp milk or plant based milk
  • 50g Benecol Buttery taste spread (from the fridge)
  • 165g plain flour, plus more for dusting the board
  • 1 ½ tbsp caster sugar
  • 5 strawberries or a few tsps of low sugar jam
  • Extra benecol Buttery for spreading, or low fat soft cheese/quark

How to make

  1. Preheat oven to 200c fan (220c convection)
  2. Mix your flour, sugar, salt and baking powder in a bowl and then rub the cold Benecol spread in with your fingertips until it resembles bread crumbs.
  3. Start to pour the Benecol yogurt drinks in one by one and work each one in with the cutting motion of a dinner knife until it just comes together, it is important not to over mix in order to achieve light scones.
  4. Lightly dust your work surface with flour and then turn the dough out over it. Dust a little more flour over the dough and start to flatten it gently with your hand or rolling pin keeping the height to about 2.5cm.
  5. Stamp out your scones and lay on a non stick baking sheet, you can make the last scone with the pieces of dough you have left, pushed together.
  6. Brush the tops of the scones with a little milk and then bake in the oven for about 12 minutes.
  7. Let to cool for a few minutes on a wire rack and then slice in half and top each scone half with either more Benecol buttery taste spread, or a low fat soft cheese such as quark or ricotta, and 1/2 tsp of low sugar jam or a few slices of strawberry.

Share this recipe