Monthly Recipe May 2015

Linseed and cranberry scones

Preparation Time: 10Mins

Cooking Time: 10Mins

Makes 16 (Serves 12: 1 ½ Scones per person)

 

120g (¾ cup) wholemeal self-raising flour

115g (¾ cup) self raising flour

2 tsp Caster sugar

40g Flora pro-active Original

45g (¼ cup) craisins, finely chopped

2 tsp linseeds

125ml (½ cup) Skim Milk

Extra Flour for dusting

Extra 1 tsp skim milk

Extra 1 tsp inseeds

Extra ½ tsp Flora pro-active Original per scone, to serve

 

1 Preheat oven to 200C (fan-forced). Line an oven tray with baking paper.

 

2 Put flours, and sugar in a medium bowl. Add spread and, using your fingertips, rub in until mixture resembles fine bread crumbs. Stir in craisins and linseeds.

 

3 Add milk and , using a flat-bladed knife, stir until the mixture begins to come together. Turn out dough onto a lightly floured surface and form into a ball. Roll out until 1-1.5cm thick. Using a 4cm round cutter, cut out rounds. Carefully bring dough together and re-roll to cut remaining scones.

 

4 Arrange rounds on prepared tray so they just touch. Brush with extra milk and sprinkle with extra linseeds. Bake for 8-10 minutes or until cooked through.

 

5 Split scones in half and spread with extra spread. Serve warm or at room temperature.

 

Recipe from the Better Homes and Gardens Diabetic Living May/June 2014 Issue 5