Food blogger Pip Payne, better known as The Slimming Foodie, believes healthy eating doesn’t have to be time consuming. Her latest recipe book has more than 100 delicious meals – all under 600 calories – that can be whipped up in no time.
“My focus has always been on making meals as easy as possible, cutting out unnecessary steps and getting maximum flavour with the minimum amount of fuss,” explains Pip. “My particular priority is thinking of ways that I can increase nutrition content and cut out unnecessary fat and sugar, with ingredients that are easy to source in supermarkets.”
Blueberry Scones (makes 12)
“I had no idea these were a classic Lake District bakery treat until I visited friends a few years ago, where we ate the most gorgeous blueberry scones,” says Pip. “They make a lovely home-baked treat too. I serve them with butter or jam (or both) and they always go down a treat with my family.”
Prep time: 15 minutes
Cook time: 15 minutes
Calories per serving: 221
Ingredients
500g (1lb 2oz) plain flour, plus more if needed and to dust
1 tbsp baking powder
2 tbsps caster sugar
¼ tsp fine salt
50g (1¾oz) butter, cut into small pieces
60g (2¼oz) fat-free Greek yogurt
2 eggs
About 250ml (9fl oz) milk, or a little more, as needed
1 tsp vanilla extract
150g (5½oz) fresh blueberries
Method
1 Preheat the oven to 220°C/200°C fan, Gas Mark 7. Line a baking tray with nonstick baking paper.
2 Pour the flour, baking powder, caster sugar and salt into a mixing bowl before adding the butter and yogurt, then use your fingers to rub them into the flour, breaking up the clumps and turning the mixture into something resembling crumbs.
3 Lightly beat one of the eggs in a measuring jug, then pour in enough milk to bring the level to 300ml. Add the vanilla extract and mix.
4 Stir the blueberries into the dry mixture. Pour the milk and egg mixture into the bowl and then use a table knife to mix everything together.
Stir in a scooping motion, to bring the wet and dry elements together. Don’t use your hands at this point. If it’s too sticky, add a little more flour.
5 Once you have a rough dough, you can go in with your hands to fully bring it all together into a smoother dough. Divide in half, roll the first half into a ball, place on a floured work surface and then use your hand to press down to form a disc about 3cm thick.
6 Use a sharp knife to cut the disc in half to form a semicircle, then cut each semi-circle into 3 pie-like slices. Repeat with the other ball of dough so you have 12 scones.
7 Transfer to the prepared tray, leaving space between each. Beat the other egg in a small bowl and use a pastry brush to brush a little over the top of each scone.
8 Place on the middle shelf of the oven and bake for 15 minutes. By this time, they should have risen impressively and turned a rich golden brown on top. These will keep in an airtight container for up to 3 days, or can be frozen.
The Slimming Foodie: Easy Meals Every Day by Pip Payne, published by Aster, is out now (£22; octopusbooks.co.uk)
