Date and Apple Scones

Ingredients

Makes 8

225g (8oz) self-raising flour
50g (2oz) low fat buttery spread
75g (3oz) stoned dates, chopped
1 dessert apple, peeled and coarsely grated
4 tbsp Hermesetas Granulated
• Just under 150ml (¼pt) skimmed milk
• A little milk or beaten egg for glaze

Preparation

re-heat the oven to 220ºC/Gas Mark 7.

Sift the flour and a pinch of salt into a mixing bowl, rub in the fat until evenly distributed then stir in the dates, apple and Hermesetas Granulated.
Mix in enough milk to make a soft but not sticky dough then turn it onto a lightly floured surface and knead lightly.

Roll out the dough to about 1 cm (½ in) thickness and using a 5 cm (2 in) fluted cutter, cut out as many as possible. Gather up the trimmings and cut out more.

Arrange the scones on a baking tray. Glaze the tops then bake in the hot oven for about 10 minutes until golden and well risen.

Serve warm spread with reduced sugar strawberry jam.

	kJ	kcal	Carbohydrates	Fat
Portion	641	153	30.0 g	3.0 g