Cheese and chilli Wholemeal scone (160 kcal per scone)

This recipe should make around 6 scones

Preheat oven to 220c, fan oven to 200c, 425f or gas mark 7

200g/8oz Wholemeal flour. 3tsp baking powder.

1/4 tsp salt.

50g/2oz light butter/spread (I use lurpak light). 150mls/5fl 1% milk.

Handful of grated low fat cheese (or to taste).

1 Birdseye chilli finely chopped(or more if you like it hot!.

Add flour, baking powder, cheese, chilli and salt into a mixing bowl and give it a stir.

Add the butter and rub mixture in until butter is mixed in and the mixture is fine in consistency.

Add half the milk and mould into a ball adding more slowly until you have a well formed ball of dough Leave to rest for 15 mins.

Take handfuls of dough and mould them into scone shapes, they will grow a third in size.

Scatter some flour over a baking tray and place the scones on making sure they don't stick to the tray.

Wash the tops with a little 1% milk.

Pop in oven for about 10 minutes, tops will be hard and if poked with a knife the knife should come out clean.