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