Ingredients
- 2 cups self raising flour
- 1½ tablespoons polyunsaturated margarine
- ¾ cup reduced fat milk
Variations
- Christmas scones – add ½ cup fruit mince mix at step 3
- Sultana scones – add ½ cup sultanas at step 3
- Date scones – add 5 chopped dried dates at step 3
- Cheese scones – add ½ cup grated reduced fat cheese and a pinch of paprika at step 3
Method
- Preheat oven to 220°C, line baking tray with grease proof paper
- Sift flour into a large bowl
- Using your fingertips, rub margarine into flour until mixture resembles breadcrumbs
- Make a well in the centre, add milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required
- Turn onto a lightly floured surface. Knead gently until smooth
- Pat dough into a 2cm thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds for large scones or use a 2.5cm cutter for 24 mini scones
- Place scones, just touching onto prepared baking tray
- Bake for 20 minutes for large scones 12 minutes for mini scones or until golden and well risen
- Transfer to a wire rack to cool.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 407kJ | 992kJ |
Protin | 3.1g | 7.3g |
Total fat | 1.6g | 3.9g |
Saturated fat | 0.3g | 0.9g |
Carbohydrate | 16.9g | 41g |
Sugars | 0.8g | 1.9g |
Dietary Fibre | 0.8g | 2g |
Sodium | 170mg | 415mg |