- 225g self-raising flour, plus extra for dusting
- 100g wholewheat fl our
- 1½ tsp baking powder
- pinch of salt
- 50g cold unsalted butter, diced
- 2 tbsp honey
- 1 tsp vanilla extract
- 150ml low-fat milk
- 1 small egg, lightly beaten
- low-fat cream cheese, to serve (optional)
- fresh strawberries, halved, to serve (optional)
1. Preheat oven to 220°C and line a large baking sheet with baking paper.
2. Put the self-raising and wholewheat flour, baking powder, salt and butter in a large bowl. Using your fingertips, pick up bits of the flour with the butter and rub until everything is well mixed together. It should look like flour, with no more lumps of butter.
3. Make a well in the centre and add the honey, vanilla extract and milk; then, using a knife, mix everything together. It will become several large lumps, but just get your hands in and squeeze the mixture into one ball of smooth dough.
4. Dust a clean work surface with a little flour and tip the dough out onto it. Use a rolling pin to roll the dough out to about 2cm thick. Using a 6cm straight-sided round cutter, stamp out scones and arrange them spaced apart on the baking sheet. Reroll the dough until it’s all used up and you have eight scones.
5. Brush only the top of the scones with the egg. Bake in the oven for 10 to 12 minutes or until the scones are well risen and golden brown.
6. Remove and leave until cool enough to handle. These are best served warm, fresh out of the oven, and are delightful halved across the middle, slathered with cream cheese and topped with strawberry halves.