Simply Scrumptious

Total time required - 40 minutes Preparation time - 15 minutes  Baking time - 25 minutes INGREDIENTS 250g self raising flour 250g wholemeal self raising flour  1 tsp baking powder (optional) 75g light olive spread or your own choice 50g chopped dried dates 1 small banana, mashed 1 egg 200ml semi skimmed milk METHOD Preheat the oven 200ºc / 180º fan Sieve the flours and baking powder into a large mixing bowl and rub in the butter until you get a bread crumb consistancy Stir in the dates Place the mashed banana, egg and milk in a jug and whisk well Pour this wet mixture into the dry ingredients and to form a soft dough Roll out the dough on a lightly floured work surface until the dough is approx 2.5cm thick and cut out 12 scones using a 7cm cutter or size of your choice Place the scones carefully onto a non stick or lined baking tray Bake in the oven on teh middle shelf for approx 20-25 minutes until risen and s...

Makes 10 mini scones 70 calories approx per scone INGREDIENTS 150g self-raising wholemeal flour 125g low fat greek yogurt 75g Eatlean smoked cheese, grated METHOD Preheat oven 200ºc / 180º fan Mix all the ingredients together,(leaving some cheese to one side to top the scones) to form a dough, you may have to use your hands and a little extra flour Lightly flour your work surface and flatten your dough so it's approx 1 inch thick and using a small cookie/scone cutter, cut out your scones, place on a baking tray leaving enough room between each one Using the remaining cheese, sprinkle a little on each of your scones Place your tray in the oven on the middle shelf and bake for approx 15 minutes

Your be mistaken to think that your in some up market coffee shop having these Muesli Scones for breakfast! Packed full of healthy goodness, with the delicate flavours of the fruit and nuts. These scones are the perfect breakfast to set you up for the morning ahead, there're light and full of flavour and won't weigh you down.   INGREDIENTS 1 ½  cup wholemeal self-raising flour ½  cup self-raising flour 1 tsp baking powder (optional) ¼ cup dried cranberries ¼ cup dried chopped dates ¼ cup pumpkin seeds ¼ sunflower seeds 1 large egg, size does matter as dough will not hold together with small or medium egg 2 tbsp clear honey Milk in case mixture is to dry INSTRUCTIONS Preheat oven - 160ºc / 180º fan / 350ºF 1. In a large bowl, mix both flours and baking powder 2. Stir in the dried fruit, seeds and nuts 3. In a small bowl combine the egg and honey 4. Stir the wet ingredients into the dry ones 5. Using your hands form the mixture into a...

INGREDIENTS 2 cups self-raising flour (I used 1 cup wholemeal & 1 cup white) 2 cups grated Eatlean High Protein Smoked Cheese or your own choice 1 1/4 cups of skimmed milk or your choice 1 tbsp Marmite METHOD Preheat your oven to 160c / 180 fan / 350f Lightly grease a small loaf and place to one side In a large mixing bowl, sieve your flour, add your cheese, Marmite and milk and mix until all your mixture is well combined Allow mixture to sit for two minutes Pour mixture into your loaf tin Place in the oven on the middle shelf and bake for approx 25-30 minutes, or until lightly brown in colour and cooked through the middle Remove from the oven and leave in tin for approx 5 minutes, then turn out onto a cooling rack  Cool completely before storing in an air-tight container 

A festive twist on a classic afternoon tea treat Makes approx 12 mini festive scones  INGREDIENTS 200g self raising flour 1 tsp baking powder 50g light olive spread or butter  150ml of semi skimmed milk Half a jar of mincemeat METHOD 1. Preheat oven 220c / 200 fan 2. Sieve flour and baking powder into a mixing bowl, then add the olive spread and using your fingers gently rub the spread into the flour until you have a bread crumb consistency 3. Carefully stir in the mincemeat  4. Make a well in the centre of the mixture and add 3/4 of the milk and gently mix together to form a dough, you may need to add more milk 5. Flour your work surface and place the dough on it and pat it down flat to just over 1 cm thick 6. Using a mini cutter press out your scones and place on a non stick baking tray  7. Place your scones into the oven on the middle shelf and bake for approx 12-15 minutes, checking half way through, to ch...

INGREDIENTS 200g wholemeal flour (for a better rise I'd use half white & half wholemeal) 1 tsp baking powder 50g butter (I used light olive spread) 150ml soya milk (any milk is fine) Handful sultanas METHOD Preheat oven 200 fan Cook time 15 - 20 minutes Sieve flour and baking powder into your mixing bowl Rub the butter into the dry ingredients until you get a mix that looks like bread crumbs Stir in the sultanas to the mixture Add the milk and mix with your hands until all of it is combined to make a ball Flour a work surface, roll out your mix and cut out your scones to the desired shape and size that you want Bake in the oven on the middle shelf for approx 15-20 minutes

2 Ingredient Scones with White Chocolate & Cranberries   Ingredients   300g self-raising flour 250g low-fat natural yogurt Handful of white chocolate chips Handful of cranberry's  Method put all the dry ingredients into a mixing bowl Stir in the low-fat natural yogurt until it all come together Tip the dough out onto a lightly floured work surface and kneed gently a few times until smooth Pat into a round then roll out with a lightly floured rolling pin to a thickness of abour 2cm.  Using a cutter (size of your choice) stamp out your scones Transfer to a baking tray lined with baking paper Bake in oven for approx 18 minutes or until golden brown and springy to touch Transfer to a wire rack to cool slightly, serve warm as they are, or split and spread with butter. OVEN - gas 6, 200 Celsius, fan 180 Celsius

Busy week spent in the Simply Scrumptious kitchen Recipes will follow soon