Wholemeal Yogurt Scones

Method

Place flour, salt and bicarbonate of soda in a bowl. Rub in margarine and stir in yoghurt to make a soft dough. Roll out to 1cm/½ inch thick and cut into rounds using a 5cm/2 inch plain cutter. Place on baking sheet and brush with a little milk. Bake at 220C/425F/gas 7 for 7-10 minutes until well risen and golden brown. Makes 12-15 scones. Variations For fruited scones, add 55g/2oz brown sugar and 55g/2oz raisins to the rubbed in mixture. For a citrus flavour, add 55g/2oz caster sugar and 5ml/1 tsp grated orange or lemon rind to rubbed in mixture. For bacon and cheese scones, add 55g/2oz lightly grilled streaky bacon, finely chopped, and 55g/2oz Cheddar cheese, finely grated, to rubbed in mixture. Sprinkle scones with a little extra grated cheese before baking for a tasty topping. PER SERVING 83 Kcal, fat 2.5g, saturated fat 0.3g, salt 0.8g, carbohydrate 13g, sugar 1.4g, fibre 1.7g