Classic Scones
Serves 12
1 large egg
175 g flour
1 tbsp caster sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
¼ tsp salt
2 tbsp natural low-fat yogurt
1 spray low-fat cooking spray
1 tbsp hard margarine, melted and cooled
2 heaped tbsp flour, (to dust dough surface)
Preheat the oven to Gas mark 6/200°C/400°F. Spray a
non-stick baking tray with low-fat cooking spray.
Sift 175g of the flour into a mixing bowl and stir in the
sugar, baking powder, bicarbonate of soda and salt. Beat together the yogurt,
egg and melted margarine.
Make a well in the centre of the flour and add the yogurt
mixture, mix gently to combine the dry and wet ingredients.
Lightly dust a clean work surface with the remaining flour
and roll out the dough to 5mm (¼in) thick. With a sharp knife, cut the dough
into 12 wedges and place on a non-stick baking sheet.
Bake for 12 to 15 minutes until well risen and golden brown.
Cool on a wire rack for 10 minutes before serving.
