Breakfast · 40 min
Arequipe pecan scones
Tender buttery scones with toasted pecans and a thin arequipe glaze.
Ingredients
- 300 g thick plain Greek yogurt
- 80 g granola
- 120 g mixed berries
- 60 g arequipe
- 1 tbsp milk or warm water
- Pinch of salt
Method
- Stir arequipe with milk or warm water and a pinch of salt until drizzleable.
- Layer yogurt, granola and berries in two glasses.
- Drizzle arequipe between the layers and finish with a final spoonful on top.
Arequipe noteUnsweetened or lightly sweetened yogurt gives the best contrast with the arequipe.