240 grams whole wheat flour (wholemeal self-raising flour, 1 1/2 cups)
225 grams self-rising flour (1 1/2 cups)
60 grams margarine (light)
Sunbeam Super Berry Mix (2 x 25 gram packets cranberry, flame raisin, blueberry and goji, roughly chopped)

250 ml skim milk (1 cup)
1 tablespoon skim milk (extra for brushing)
1/23 teaspoon margarine (light, per scone for serving, if you like)

Nutritional

Serving Size: 1 (49.4 g)
Calories 134.8
Total Fat - 4.5 g
Saturated Fat - 1.1 g
Cholesterol - 1.9 mg
Sodium - 56.6 mg
Total Carbohydrate - 21 g
Dietary Fiber - 3 g
Sugars - 1 g
Protein - 4.3 g
Calcium - 30.7 mg
Iron - 1 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat oven to 200C (fan-forced).

Step 2

Line a large tray with baking paper.

Step 3

Put flours in a medium bowl and add the margarine and using your fingertips to rub into the flours until well combined and then stir in dried fruits.

Step 4

Add milk and using a flat bladed knife, stir until the mixture just starts to combe together and turn out onto a lightly floured surface and knead until just smooth.

Step 5

Using a rolling pin, roll out dough until about 2cm thick and then using a 5cm round cutter, cut out 15 scones, re-rolling when necessary and reserving remaining dough.

Step 6

Place scones on a lined tray so they are just touching and brush with a little milk.

Step 7

Bring remaining together and roll out on a lightly floured surface until about 5mm thick (and 25cm long).

Step 8

Cut dough into strips about 5mm wide and place across top of scones in both directions to form crosses and then brush tops with a little more milk and bake for around 12 minutes or until the tops are lightly golden.