Sunflower oil
225g self-raising flour
1 tsp dry mustard powder
Pinch of cayenne pepper
Pinch of salt
50g butter
100g reduced-fat cheese
150ml semi-skimmed milk
Directions
Preheat the oven to 230°C/gas mark 8, and brush a baking sheet with a little sunflower oil.
Sift 225g of self-raising flour, 1 tsp of dry mustard powder, a pinch of cayenne pepper and a pinch of salt into a bowl.
Rub 50g of butter into the flour mix until the mixture resembles fine breadcrumbs.
Grate 75g of reduced-fat cheese and stir two thirds of it into the mixture.
Add 150ml of semi-skimmed milk and mix to form a soft dough.
Roll out to about 1cm thick and cut into eight rounds with a cutter.
Transfer to the baking sheet, brush the tops with milk and sprinkle with the remaining cheese.
Bake for 7-10 minutes until the scones are golden and have risen.
Cool on a wire rack. Serve each scone with 1 tsp of low-fat spread plus a bowl of fruit salad, 1 small glass of orange juice and a pot of Activia Peach & Apricot Yogurt.
