Ingredients Jump to Instructions ↓

  1. spray oil

  2. 1 1/2 cups self-raising flour

  3. 30g low-fat spread

  4. 1 cup Kellogg's Sultana Bran

  5. cup low-fat milk

  6. 1 1/2 tablespoons honey

  7. pinch ground cinnamon

  8. raspberry jam, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200C. Spray a baking tray lightly with oil.

  2. Sift flour into a large bowl. Using fingertips, rub in spread.

  3. Mix in Sultana Bran. Make a well in the centre of the ingredients. Add milk all at once. Using a blunt knife, mix to a soft sticky dough.

  4. Turn onto a lightly floured surface. Knead lightly into a round. Press or roll out dough until 1.5cm thick.

  5. Cut into rounds or wedges using a floured scone cutter or knife. Place close together on prepared tray. Bake for 15-20 minutes until golden and sounds hollow when tapped.

  6. Meanwhile, combine honey and cinnamon in a small jug. Glaze hot scones with honey mixture. Serve warm with raspberry jam.

  7. Top tips Cut scones into rounds using a floured cutter (or into other shapes using a sharp knife). Avoid twisting the cutter as this spoils the shape and can result in uneven rising.


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