Wild Bunny's Scones, Pink Recipe

Submitted by littleapplebunny

Makes 12 servings

For when you are in the pink . . . so to speak.

Ingredients

300	g Two and a half cups of wholemeal flour
120	g A fourth cup sunflower spread
1	tablespoon baking powder
1/2	teaspoon low or salt substitute
1/2	cup skim or soy milk
1/2	cup strawberry juice
1	tablespoon honey
1	cup fresh raspberries

Directions

Heat oven to 425ºF (218ºC).
Combine flour, salt, and baking powder together in a large mixing bowl.
Add sunflower spread and raspberries and cut in with a pastry blender or fork, until the mixture looks like fine granules.
Save out one or two tablespoons of strawberry juice. Then stir in the remainder, the honey and the skim or soy milk with a fork until dough forms.
Form 12 rounds on an un-greased cookie sheet; slightly apart for crisp sides, touching for soft.
Finish by pressing a small heart shaped object in the top of each round to create a heart-shaped indentation. Fill each indentation with a few drops of leftover strawberry juice.
Bake about 10-12 minutes, or until medium brown on top.