These scones are gorgeous. The kids love them. I love them. And they are low fat! Woohoo!!!
Ingredients (Makes 12 scones)
- 500g self-raising flour
- 2tsp powdered mustard
- 1 tsp cayenne pepper
- 1 tsp salt
- 200g low fat soft cheese with added herbs (I used Light Phaladelphia with garlic and herbs)
- 200ml semi-skimmed milk
- 120g reduced-fat grated Cheddar cheese
Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Sift the flour, mustard, cayenne and salt into a mixing bowl.
Add the soft cheese to the mixture and mix together until well incorporated.
Make a well in the centre of the ingredients and gradually pour in 200ml milk, stirring as you pour, until the mixture forms a soft dough.
Turn the dough onto a lightly floured surface and knead lightly. Roll out until approx 2cm thick and use a 68mm pastry cutter to cut out as many scones as you can. Re-knead the dough trimmings and roll out again. Cut out more scones from the dough. Transfer to a greased baking tray.
Brush scones with a little milk and add the cheddar cheese. Bake in the oven for 15-20 minutes until risen and golden.
Transfer to a wire rack to cool slightly......they are rather delicious warm! Serve with more of the soft cheese.
The recipe is adapted from the book 'Ultimate Low Fat' by Parragon.