Low-Fat Raisin Scones

Good morning, everyone! If you're suffering from post-binge-eating-weekend guilt like I am, but still enjoy having a tasty breakfast or snack despite the tell-tale tummy in your pencil skirt... then this is the recipe for you.

I woke up on Saturday morning thinking I had overslept after our hectic Friday night activities, but when I saw it was only 8.30am, I felt like I deserved a treat. A treat for me is basically the opportunity to tinker in the kitchen, followed by freshly baked goodies with cream and jam.

Low-fat raisin scones, one of my mother's favourite recipes, and also one of the easiest you can pull off for a nice Saturday family breakfast or tea.

Low-fat Raisin Scones

• 2 cups all purpose flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp cold butter, cut into cubes
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 3/4 cup sour cream
• 1 tsp lemon zest
• 1 tsp orange zest
• 1/2 cup raisins
• 1 egg yolk, 3 tbsp water (for the eggwash)

1. Preheat the oven to 180C, and line your baking sheets with parchment paper
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Then cut the butter in, and using the tips of your fingers, mix until you achieve a breadcrumb texture
3. Add the egg and vanilla, and stir with a spatula, then pour in the sour cream, lemon and orange zest and stir until just combined
4. Stir in the raisins, then using a medium sized ice-cream scoop, plop down scoops of the batter on your prepared baking sheets. Brush over the tops with the eggwash, and bake for 12-15 minutes
5. Once done, allow to cool on the pans for 5 minutes before removing onto a wire rack to cool completely