Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 200C (fan-forced).
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Step 2: Line a large tray with baking paper.
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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.
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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.
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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.
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Step 6: Place scones on a lined tray so they are just touching and brush with a little milk.
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Step 7: Bring remaining together and roll out on a lightly floured surface until about 5mm thick (and 25cm long).
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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.
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Step 9: Serve warm and spread with a little margarine, if you like.
We hope you enjoy this recipe!
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