Ingredients (Makes approx 8)
- 50g/2oz fresh blueberries
- 175g/6oz self-raising flour
- 50g/2oz oatbran
- 1 tsp baking powder
- 50g/2oz low-fat margarine
- 25g/1oz caster sugar
- 7 tbsp semi-skimmed milk
- Low-fat spread and reduced-sugar jam, to serve
Preheat the oven to 220°C, 425°F, Gas 7. Place all the ingredients in a large bowl and mix to a soft dough.
Shape the dough into a ball, lightly knead it, then roll it out on a lightly floured surface to 1cm/1⁄2in thick and cut out 5cm/2in rounds.
Arrange the scones on a non-stick baking tray, transfer to the preheated oven and cook for 12-15 minutes.
Serve the scones with some lowfat spread and reduced-sugar strawberry or raspberry jam.
