Home-made scones are quick to make - just try this easy recipe.

Makes:

10

Preparation time:

15 minutes

Cooking time:

15 minutes

Approximate cost for recipe:

60p

Approximate cost per serving:

6p

• ½ teaspoon vegetable oil, for greasing
• 225g self-raising flour
• Pinch of salt
• 50g low-fat spread
• 25g caster sugar
• 50g sultanas or raisins
• 150ml (1/4 pint) semi-skimmed milk

1. Preheat the oven to 220°C, fan oven 200°C, gas mark 7. Lightly grease a baking sheet with the vegetable oil.
2. Sift the flour and salt into a large mixing bowl. Rub in the low-fat spread using your fingertips until the mixture looks like fine breadcrumbs. Stir in the sugar and fruit.
3. Add just enough milk to the mixture to make a soft (but not sticky) dough, stirring it in with a knife to bring it together. Avoid using your hands, as this warms the mixture.
4. Flour your hands a little, then knead the dough lightly for a few moments. Turn the dough on to a lightly floured surface, then use a lightly floured rolling pin to roll out the dough until it is 2cm (3/4 inch) thick.
5. Use a 5cm (2 inch) plain or fluted cutter to stamp out circles. Try not to twist the cutter - just press it straight through the dough to help the scones rise evenly. Gather the trimmings together, re-roll them and cut out more scones.
6. Arrange the scones on the baking sheet. Brush the tops with milk. Bake for 12 - 15 minutes, until risen and golden brown. Cool for a few moments, then transfer to a cooling rack. Best when served warm.

Tip 1: You can use plain flour, though you will need to add 1¼ level teaspoons of baking powder. Use proper measuring spoons and sift it into the flour to make sure that it's thoroughly mixed in.

Tip 2: Try using dried cherries or chopped dates instead of sultanas or raisins.