Blueberry breakfast scones

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.