Serves: 1

Low-Check scones




Afternoon tea is not complete without scones

  • 225 g self-raising flour
  • 50 g low-fat spread
  • 25 g granulated sugar
  • Pinch salt
  • 1 medium egg
  • ½ tsp baking powder
  • 125 ml semi-skimmed milk (approx)
  • 25 g sultanas

To serve

  • 150 g fresh strawberries (hulled and roughly chopped)
  • 3 tsp granulated sugar
  1. Preheat oven to 220°C, fan oven 200°C, 400°F, 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.
  3. Stir in sugar and salt.
  4. Beat the medium egg in a measuring jug, and add just enough milk to make up 150ml liquid.
  5. 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).
  6. When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.
  7. Turn the dough out onto a well-floured board, and pat out to depth of about 2 cm.
  8. 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.

To serve:

  1. Place strawberries in a small saucepan, sprinkle with Half Spoon and heat until the strawberries become soft.
  2. Cool the mixture and serve a spoonful with each scone.