Instructions
1. Preheat your oven to 190°C/fan 170°C/gas 5.
2. Put all of the flour, the baking powder and a pinch of salt in a bowl and mix together. Then, using your fingertips, rub the spread into the flour. If you’re making herby cheese or lime and ginger scones, mix in the extra ingredients now.
3. Whisk together the egg and yogurt, then stir it into the flour mixture with a knife, until it all comes together in a ball. Add a little water if necessary.
4. Turn the mixture out onto a floured surface and gently roll it out. Try to handle it as little as possible to keep the texture of the scones light and fluffy.
5. Press out 8 scones using a 6cm cookie cutter, then leave to rest for 5 minutes (this will help them to rise).
6. Put the scones on a non-stick baking sheet sprayed with low-calorie cooking spray and brush with the skimmed milk. Bake the scones for 12 minutes or until golden and firm, then leave to cool. These are delicious sliced in half and sandwiched together with some fat-free natural yogurt or plain quark and chopped or sliced fresh fruit, such as pineapple and kiwi.