Raspberry Scones

• 300g Self-Raising Flour
• 50g Sunflower Spread
• 150g Raspberries
• 400ml Whole Milk

• Energy: 165 kcal 
• Carbohydrates: 24g
• Sugars: 3g
• Fat: 5g 
• Saturates: 2g 
• Protein: 5g
• Fibre: 1g 
• Sodium: 144mg

1. Preheat the oven to 200°C.
2. Rub the sunflower spread into the flour using your fingertips until the mixture resembles fine breadcrumbs. From here you can gently fold in the raspberries.
3. Pour in the milk and mix lightly, making sure not to overwork the dough. Turn the dough onto a floured surface and roll out to 3/4 inch thickness.
4. Cut out scones with a 3-inch cutter and place them upside down on a baking tray. Lightly knead together any leftover dough and cut out more scones until all dough is used.
5. Brush the tops with a little milk and bake for 12-15 minutes until risen and golden brown. Allow to cool before tucking in!

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All of our recipes are articulated alongside the EYA to ensure they are nutritious and healthy to consume.