Baked bean cobbler

Baked bean cobbler

Serves 4
Points per serving 5.5

150 g self raising flour
1/4 teaspoon(s) salt, to taste
1/2 teaspoon(s) baking powder
1 teaspoon(s) fresh or dried herbs, mixed
40 g polyunsaturated margarine
4 tablespoon(s) skimmed milk, plus extra for glazing
400 g baked beans
200 g sweetcorn, can
1 heaped table spoon sweetcorn relish, chilli relish
1 serving(s) pepper, freshly ground black

Preheat the oven to Gas Mark 5/190°C/375°F. Sift the flour, ½ teaspoon salt and baking powder together. Then mix in the herbs. Using your fingertips, rub in the margarine until the mixture resembles fine crumbs.

Add ¾ of the milk and make a firm dough adding more milk as necessary. You may need some more milk, but don't allow the dough to get sticky. Divide the dough into four balls, patting them gently into round shapes about 1 cm (½-inch) thick.

Tip the beans into a medium-size shallow ovenproof dish. Drain the sweetcorn and mix in along with the sauce. Season and stir.

Drop the scones on top, brush with a little extra milk. Bake for about 20 minutes until the scones are risen and golden baked bean cobbler freezes well if you freeze the uncooked scones separately from the casserole.