Blueberry breakfast scones

Bursting with juicy, vitamin-packed blueberries


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.

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