Ingredients

The following ingredients have 16 Servings
  • 2/3 cup cold buttermilk* ((See Notes))
  • 1/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 2 level tablespoons greek yogurt ((I use Chobani Fat Free))
  • 1 cup light spelt flour ((or all purpose or plain))
  • 1 cup plain wholemeal flour ((or white whole wheat flour))
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 tbsp cold butter (, chopped)
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • 1/2 cup strawberries (, hulled and halved (fresh or frozen))
  • 1/2 cup frozen blackberries
  • 6 squares ((60g | 2oz) chocolate chunks (I use Lindt 70%, chopped))
  • 1 tablespoon butter ((extra) for brushing)
  • 2 tablespoons sugar
  • 4 tablespoons reduced fat | fat free cream cheese
  • 4 tablespoons icing | powdered sugar
  • 2 teaspoons lemon juice ((freshly squeezed))
  • 4 tablespoons low fat | skim milk

Instruction

  • Preheat oven to 200C | 390F. Spray a baking tray with cooking oil spray; set aside
  • Whisk together the buttermilk, sugar, vanilla, egg and greek yogurt. Set aside.
  • In a separate bowl, mix the flour/s, baking powder and salt together. Cut in the cold butter with a flat-bladed knife (or pastry blender), or with your fingertips, rub butter into flour mixture until it resembles fine breadcrumbs or coarse meal. Gently fold in the berries and half of the chocolate chunks to evenly coat in the flour mix. Add the milk mixture, and stir through until just combined.
  • Turn onto a lightly floured surface and knead gently until smooth. Pat dough into a 9-inch circle onto your baking tray and sprinkle with remaining chocolate chunks. With a floured knife (dip knife into flour and shake of excess), cut dough into 8 wedges all the way through; then cut those wedges in half to make 16 slices.
  • Brush with the (extra) butter and sprinkle over the sugar.
  • Bake for 18-20 minuets, or until set (when a toothpick comes out clean).
  • Drizzle with the cream cheese glaze