A great snack, if you make and freeze a batch of these savoury scones you can quickly heat one up if you are feeling peckish and are tempted to indulge in less nutritious foods. They are also a great accompaniment to soup. Serve with some celery sticks or ripe cherry tomatoes.View Recipe
125g plain flour
100g wholemeal flour
3 tsp baking powder
25g reduced fat spread such as olive spread
1 large pear, peeled, cored and cut into small chunks
75g blue cheese such as St Agur or Blue Stilton
150ml skimmed milk
No of servings: 10
Preparation time: 10 minutes
Cooking time: 10-12 minutes
1. Preheat an oven to 210 ºC (fan oven 190º C) gas mark 7, and place baking parchment or a non stick baking sheet on a baking tray.
2. Sieve the flours and baking powder into a large bowl, and tip in any bran remaining in the sieve.
3. Rub in the spread, and then add the pear and cheese.
4. Stir in the milk to make a soft but not sticky dough.
5. Place the dough on a lightly floured board and roll to about 1.5cm thickness. Using a 6cm cutter, cut out 10 scones and place on the baking sheet.
6. Brush the scone tops with a little milk or egg white.
7. Bake for 10-12 minutes or until the scones are golden brown and risen.
Serving suggestion: If you do like your scones buttered, opt for reduced fat spreads or try low fat soft cheese instead.
Storage: Can be kept in an airtight container at room temperature for 24 hours, or frozen on the day of baking for up to 2 months.
|Of whichsugars g||2.40|
|Of whichsaturates g||2.20|