Herb scones

Serves: 12 Preparation time: 15 minutes Cooking time: 15 minutes

Ingredients:
2 cups self-raising flour 
1 teaspoon baking powder 
3 tablespoons FLORA PRO-ACTIV spread 
1 tablespoon sugar 
1 tablespoon chopped parsley 
1 tablespoon chopped chives 
1 teaspoon chopped rosemary 
1 egg, lightly beaten 
1/2 cup reduced fat milk 
1 tablespoon reduced fat milk, extra, for glazing 

Preparation

Step 1:  Pre-heat oven to 210°C and line a baking slide with baking paper.

Step 2:  Sift flour and baking powder into a bowl. Add FLORA PRO-ACTIV spread and, using your fingertips, rub in until mixture resembles fine breadcrumbs. Stir in the sugar, parsley, chives and rosemary. Using a round bladed knife, stir in the egg and milk and mix until mixture forms a ball. Toss mixture onto a lightly floured board and knead until smooth. Roll mixture to 1.5 cm thickness and using a scone cutter, cut into rounds. Place scones close together on prepared baking slide and brush tops with milk.

Step 3:  Bake for 15 minutes or until the scones sound hollow when tapped. Serve warm, spread with FLORA PRO-ACTIV spread. 

Notes: FLORA PRO-ACTIV spread 60g=0.25 cup; milk 125mL=0.5 cup; 1.5cm=0.5. Makes 12-15.