Ingredients
Scones:
1 1/2 cups self-raising flour
1/2 cup Vitasoy Greek Style Soy Yogurt – Hint of Vanilla
1/2 cup soda water
Vitasoy Soy Milk, to brush
Mixed Berry Chia Jam:
250g fresh or frozen mixed berries
2 tablespoons rice malt syrup (or substitute with maple syrup or honey)
1 teaspoon vanilla extract
1/4 cup white chia seeds
2 x 140g tub Vitasoy Greek Style Soy Yogurt – Hint of Strawberry
Method
- Make the Mixed Berry Chia Jam by heating the berries, syrup and vanilla in a small saucepan and cook over medium heat for 5 minutes or until fruit has softened and broken down. Remove from heat and stir in chia seeds. Allow to cool, stirring once or twice for about 30 minutes. It will thicken significantly.
- Preheat the oven to 220°C (200°C fan forced). Line a baking tray with baking paper. Place the flour into a large bowl and make a well in centre. Add yogurt and soda water and using a flat-bladed knife to stir until a soft stick dough forms.
- Turn dough onto a lightly floured surface and knead until just smooth. Press into a 3 cm thick circle. Using a lightly floured 5cm wide pastry cutter to cut 15 scones from dough, re-rolling dough if necessary.
- To serve, split scones and serve with Berry jam and dollops of strawberry yogurt.
Dip cutters into flour between cutting to prevent dough sticking to them. Store any remaining jam in the refrigerator for up to 5 days.
