MAKES 24 MINI SCONES
PER MINI (HALF) SCONE
42 CALORIES
0.5G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 20 MINUTES
180g plain flour
60g fine cornmeal
1 teaspoon baking powder
pinch of salt
2 tablespoons low-fat yogurt
150ml semi-skimmed milk
for the topping
2 sun-dried tomatoes, soaked
1 tablespoon low-fat yogurt
1 tablespoon finely chopped chives
freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 In a mixing bowl combine the dry ingredients with the yogurt. Using a knife, bring the mixture together, gradually adding the milk until a soft dry dough is achieved.
3 Roll the dough out on a floured surface to 2cm thick and use a pastry cutter to stamp out 12 scones. Place on a non-stick baking tray and cook for 15–20 minutes.
4 To make the garnish, cut the sun-dried tomatoes into 24. Mix together the yogurt, chives and black pepper to taste.
5 When the corn scones are cooked, remove from the oven and leave to cool. When cool, cut in half and top each half scone with the spiked yogurt and a slice of sun-dried tomato.
TIP You can also use homemade pesto or canned fish mixed with horseradish sauce for the topping
