Cream Tea Scones

• 250 g self-raising flour plus extra for dusting
• 2 tsp baking powder
• 25 g reduced-fat spread
• 15 g white granulated sweetener
• 15 g caster sugar
• 1 medium egg beaten
• 120 ml skimmed milk
• 1 medium egg beaten (for brushing)

To decorate

• 100 g fat-free thick Greek strained yoghurt
• 1 tsp icing sugar
• 100 g reduced-sugar strawberry jam
• 16 small strawberries stalks left on and halved