Scones with yoghurt and Zespri Green kiwifruit

If you find you can’t resist that mid-morning or afternoon biscuit with your cuppa, here's a simple, naturally sweet snack that is low in fat and light on added sugar. Prepare the night before and have something nourishing to pop in a lunchbox the next day. Snacking between meals will fill you with vitality!

Serves 8
Cooks in 45 min.
Recipe appropriate for
Nutrition per serving
Vitamin C25.5mg34%
Of an adult’s reference intake
Ingredients Method


  • 50 g rolled oats
  • 120 g whole-grain spelt flour
  • 120 g Greek yoghurt
  • 45 ml honey
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 60 g sultanas or dried blueberries
  • 30 g butter
  • 1 egg

For the filling:


  1. Preheat the oven to 220 °C, with both the top and bottom elements on. Line an oven tray with baking parchment.
  2. Put the oats into a large bowl. Add the yoghurt, honey, sultanas or blueberries, vanilla and milk.
  3. Separately, combine the flour, cinnamon and baking powder. Cut the cold butter into small cubes and rub this into the dry ingredients.
  4. Now add the oat and yoghurt mixture and combine everything with your hands until you have a soft dough.
  5. Place the dough onto the oven tray and shape into a round form with greased hands or a silicone spatula.
  6. Beat the egg gently and brush onto the surface.
  7. With a knife, mark the surface of the dough, dividing it into 8 wedges, but not cutting all the way through.
  8. Put into the oven and bake for 25 minutes, until the top is golden. Remove from the oven and leave to cool at room temperature.
  9. Just before serving, slice open and spoon in the Greek yoghurt and half a Zespri kiwifruit cut into thin slices.

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— 13/11/2018

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