Instructions
• Preheat the oven to 190°C (375°F).
• In a large bowl, combine the wholemeal flour, self-raising flour, baking powder, and a pinch of salt.
• Rub the low-fat spread into the flour mixture until it resembles fine breadcrumbs.
• Stir in the grated Parmesan, paprika, dried mixed herbs, and smoked garlic granules.
• In a separate bowl, whisk together the egg and fat-free yogurt.
• Add the wet mixture to the dry ingredients and stir gently until a soft dough forms. Add a splash of water if needed.
• Turn the dough onto a lightly floured surface and gently pat or roll it to about 2 cm (3/4 inch) thick.
• Cut out 8 scones using a 6 cm (2½-inch) round cutter.
• Place the scones on a baking tray lightly coated with cooking spray.
• Leave the scones to rest for 5 minutes.
• Brush the tops lightly with skimmed milk.
• Bake for 12 minutes, or until golden brown and well risen.
• Serve warm or allow to cool on a wire rack.
Go to the next page to get the Amount Per Serving
