Parmesan and Cheddar Scones

Parmesan and Cheddar Scones

Makes 10

Points per serving : 2½ (original points)

225 g self raising flour

1 tsp baking powder

½ tsp salt

40 g polyunsaturated margarine

40 g cheddar cheese, grated

25 g parmesan cheese, finely grated

150 g natural low-fat yogurt

100 ml skimmed milk

Preheat oven to 200°C / 400°F / Gas Mark 6. Sift the flour, baking powder and salt into a large mixing bowl. Add the margarine and rub it in with your fingertips until the mixture looks like fine breadcrumbs.

Mix together the two cheeses and reserve 2 tablespoons for later. Stir the rest into the rubbed-in mixture.

Combine the yogurt and milk, then stir just enough into the scone mixture to make a soft, but not sticky dough. (There should be a little left). Draw the dough together with your hand, turn onto a surface sprinkled with a little flour and knead lightly for a few moments.

Roll out the dough to a thickness of 2.5cm (1 inch). Use a 5cm (2 inch) cutter to stamp out 7 rounds - avoid twisting the cutter as this prevents the scones from rising well. Re-roll trimmings to cut out 3 more rounds.Place the scones on a baking sheet, brush with the remaining milk mixture and sprinkle with the reserved cheese. Bake for about 12 minutes until well-risen and golden brown. Transfer to a wire rack. Leave to cool slightly before serving.