I was in a real baking mood yesterday and its been years since I have made scones. I love scones but it can be so hard to point the ones you get in shops. Anywhere from 8 to 20 propoints and to be honest as nice as they are, they just aren't worth it. So I pulled out the complete kitchen and found this recipe. I used raisins instead of sultanas as it was all I had. The whole recipe is 30 propoints so you can make as big or as small scones as you like and just work out the propoints as needed. I made 16 little ones for 2pp each. Perfect for a little snack, and the beauty of them being so small is you really only need a teaspoon of jam for them. I got this gorgeous rhubarb, vanilla and lavender jam when I was in Kinsale and it was so lovely with these.
Propoints per serving: 2
225g self-raising flour
25g low fat spread
25g caster sugar
40g raisins or sultanas
150g 0% fat plain yoghurt
2 tsp skimmed milk
Preheat the oven to 200C/fan 180C. Keeping aside 2 tsps of flour for rolling, sift the rest into a mixing bowl. Rub the low fat spread into the flour until the mixture resembles fine breadcrumbs. Mix through the sugar and raisins and then stir in the yoghurt using a table knife. This should result in a soft but not sticky dough. If the mixture is not coming together, add a small bit of tepid water.
Dust a work surface with the reserved flour and pat the dough by hand to a thinkness of 2.5cm. Using a 5cm diameter cutter, cut 16 scones.
Dust an oven tray with flour and place the scones on. Brush the top of these with milk, ensuring that the milk does not drip down the sides too much as this may cause them not to rise.
Bake in the oven for 12-15 minutes or until golden brown. You made need to adjust the cooking time if you make the scones a little larger. Cool slightly on a wire rack before serving.