Cream Tea Scones

Instructions

1. Preheat the oven to 200°C and line a large baking tray with a sheet of non-stick baking paper.
2. Sift the flour and baking powder into a medium mixing bowl. Add the reduced-fat spread and rub in with your fingertips until the mixture resembles fine breadcrumbs.
3. Stir the sweetener and sugar into the mixture until well combined. Place the beaten egg in a jug and add the milk. Mix with a fork until completely combined.
4. Add the egg and milk mixture to the flour mixture and mix in using a round bladed knife to form a very soft dough.
5. Scrape the dough out onto a well-floured surface and knead for a few seconds to make a smooth soft ball of dough. Don’t knead too much as this may toughen the dough. The dough will be very soft so you will need to flour your hands and may need to add more flour to the surface.
6. Gently roll the dough out on a well-floured surface to a thickness of 2cm. Use a 5cm plain round cutter to cut out 16 scones. If you haven’t got a suitable cutter, you can use a small, upturned glass instead. Flouring the rim of your cutter or glass will make it easier to cut out the scones. You will need to gather up and re-roll the scraps to make 16 scones.
7. Place the scones on the lined baking tray leaving space between each. Brush the tops only with beaten egg and bake in the preheated oven for about 10 minutes until risen and golden brown.
8. Remove from the oven and transfer to a cooling rack to cool completely. While the scones are cooling, make the creamy topping: Place the yoghurt and icing sugar in a small bowl and mix well.
9. Cut the cooled scones in half using a serrated knife. Spread a small amount of jam in a thin layer on each scone half. Spoon a small amount of sweetened yoghurt on top of the jam and top each with half a strawberry. Serve alone or as part of a selection of teatime treats.