Berry scone wedges

Serves:

Ingredients

• 1 1/2 cups self-raising flour
• 1/2 teaspoon baking powder
• 60 grams polyunsaturated margarine
• 80 grams blueberries
• 2 tablespoons castor sugar
• 125 grams NESTLE Mulberry Blissfull
• low-fat milk for glazing

Method

Preheat the oven to 210C. Line a baking tray with baking paper.

Sift the flour and baking powder into a bowl, rub in the margarine with your fingertips.

Stir in the sugar and blueberries.

Add the Blissfull and bring the mixture together with your fingertips.

Turn onto a lightly floured surface, knead lightly until combined.

Place onto the tray, press out to 3cm thick.

Cut into 8 wedges and separate them slightly.

Brush with milk.

Bake for 20 minutes or until golden brown.

Serving Suggestions

Note