Fruit Scones with Raspberry Compote

Bake the scones and freeze once cold, taking out what you need when you want them.

INGREDIENTS

• 150g wholemeal plain flour
• 200g self raising flour
• ½ tsp baking powder
• 1 tsp LoSalt
• 50g caster sugar
• 75g unsalted butter, diced
• 50g sultanas
• 2 medium eggs
• 175ml skimmed milk
• 350g raspberries
• ½ tbsp honey
• 150g fat free Greek yogurt

METHOD

1. Preheat the oven to 180°C, gas mark 4. Line a large baking tray with baking parchment.
2. Mix together the flours, baking powder, LoSalt and sugar in a large bowl. Rub in the butter until it resembles breadcrumbs then stir in the sultanas.
3. Whisk 1 egg into the milk and gradually stir into the dry ingredients until just combined.
4. Transfer to a floured work surface and roll out until 2cm thick. Using a 5cm round cutter, cut 12 scones, re-rolling the dough as needed, then place on the prepared tray. Beat the remaining egg and brush over the top of the scones. Bake for 25-30 minutes until golden and risen.
5. Meanwhile, mash the raspberries and honey with a fork until chunky and serve with the scones with the Greek yogurt.