Cheese and chutney scones
- ¼ cup reduced-fat spread, plus extra to grease
- 2 ¾ cups self-raising flour, plus extra to knead
- ¾ cup reduced-fat mature cheese, grated
- 1 teaspoon dried sage
- 1 cup skim milk
- ¼ cup caramelised red onion chutney
1 Preheat the oven to 200°C/fan 180°C/gas 6. Rub the spread into the flour to form fine crumbs. Add three-quarters of the cheese and the sage and mix well. Add the milk to form a soft dough.
2 Lightly knead the dough on a well-floured surface and use a cutter to make 12 scones. Put them on a greased baking tray, spread chutney over the top of each scone and add a sprinkle of the remaining cheese.
3 Bake for 17 min or until golden.
Nutrition Info (per serve)
Total fat 2.5g
–Saturated fat 1g
Dietary fibre 1.1g
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