Heart-healthy scones, unless you have them with espresso like I do.

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
2	tablespoons honey
25	g Scottish Porridge Oats
1/2	cup sultanas

Directions

1. Heat oven to 425ºF (218ºC).
   
   
2. Combine flour, salt, oats, and baking powder together in a large mixing bowl.
   
   
3. Add sunflower spread and cut in with a pastry blender or fork, until the mixture looks like fine granules.
   
   
4. Combine the milk, honey and sultanas using the fork or pastry blender.
   
   
5. Form dough into a ball and turn smooth side up. Pat or roll into a circle and cut into 12 wedges. Place the wedges on an un-greased cookie sheet set slightly apart for crisp sides, touching for soft.
   
   
6. Bake about 10-12 minutes, or until medium brown on top.
   
   

Categories

Breakfast, English, Easter

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat Very low in cholesterol Low in sodium High in dietary fiber