Jump to content

9 0

Per Serving, serves 6

Low-Check scones

FG 8 / CC 9   Sweet

Low-Check scones Afternoon tea is not complete without scones


  • 225g self-raising flour
  • 50g low-fat spread
  • 25g Half Spoon granulated sugar
  • Pinch of salt
  • 1 medium egg
  • tsp baking powder
  • 125ml semi-skimmed milk (approx)
  • 25g sultanas
  • To serve
  • 150g fresh strawberries, hulled and roughly chopped
  • 3 tsp Half Spoon granulated sugar


  1. Preheat oven to 220C, fan oven 200C, 400F, and gas mark 6.
  2. Sieve the flour and baking powder into a mixing bowl, add cold low-fat spread, and rub in to make breadcrumb texture. Stir in sugar and salt.
  3. Beat the medium egg in a measuring jug, and add just enough milk to make up 150ml liquid.
  4. Add the egg mix to the dry ingredients a little at a time and mix with a knife. (You will not need all the egg mix, but keep to use as a glaze). When the mixture begins to come together, use your hands to collect the dough together it should be soft but not sticky.
  5. Turn the dough out onto a well-floured board, and pat out to depth of about 2 cm. Cut out rounds and put on baking tray, glaze with remaining egg mix and put into top of oven for between 12-15 minutes until risen and golden.
  6. To serve:
  7. Place strawberries in a small saucepan, sprinkle with Half Spoon and heat until the strawberries become soft. Cool the mixture and serve a spoonful with each scone.