Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Blueberry and lavender scone pizza
How to Make Blueberry and lavender scone pizza
less than 30 mins
10 to 30 mins
For the scone
- 350g/12oz self-raising flour
- pinch salt
- 1 tsp baking powder
- 85g/3oz unsalted butter
- 45g/1½oz caster sugar
- 1 tsp dried lavender, crushed
- 1 lemon
- 175ml/6fl oz full-fat milk
For the topping
- 2 x 227g tubs clotted cream
- 1 tsp vanilla bean paste
- 100g/3½oz blueberry
- 180g/6oz fresh blueberries
- ½ lemon
Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.
To make the scone, mix the flour, salt and baking powder together in a large bowl. Add the butter and rub it into the flour using your fingertips until you have a breadcrumb consistency. Add the sugar, dried lavender and lemon zest and mix well. Make a well in the centre and add the milk. Using a round-tipped knife, mix until it starts to form a dough. Gently bring the dough together with your hands.
Tip it out onto a lightly floured surface and form the dough into a mound, but do not knead or the scone will become chewy rather than soft and crumbly. Transfer the dough to the centre of the prepared tray and use a rolling pin or the back of your hand to press the dough out to a large circle about 2cm/1in thick. You can trim the edges if you like, but I prefer not to.
Use a sharp knife to cut the circle into 12 slices, cutting all the way down and all the way through. Bake for 15 minutes. The scone should be golden around the edges and firm to the touch.
Leave to cool completely on the tray. As soon as it is cool enough, transfer to your chosen serving dish.
To make the topping, mix the clotted cream and vanilla bean paste together. Add the jam and ripple it through with a spoon. Spread the mixture all over the scone, leaving a 1cm/½in gap around the edge, like a pizza crust, so you’ll have somewhere cream-free to hold. Top with blueberries, scatter with lemon zest and serve.