Calorie conscious scones

Preheat oven to 220°C (200°C fan, 400°F, gas mark 6).

Sieve the flour and baking powder into a mixing bowl, add low fat spread, and rub in to make breadcrumb texture. Stir in sugar and salt.

Beat the egg in a measuring jug, and add just enough milk to make up 150ml liquid.

Add the egg mix to the dry ingredients a little at a time and mix with a knife. You may not need all the egg mix, but keep to use as a glaze. It is at this point that you will need to add the sultanas. When the mixture begins to come together, use your hands to collect the dough together – it should be soft but not sticky.

Turn the dough out onto a well floured board, and pat out to depth of about 2cm. Cut out rounds and put on baking tray, glaze with remaining egg mix and put into top of oven for between 12-15 minutes until risen and golden.

For the crushed strawberries: Place the strawberries into a large bowl and add the sugar. Lightly mash, using the back of a fork or a potato masher. Do not over mash.

Split the scone, and spoon the crushed strawberries over one half and add a small dollop of the low fat cream. Replace the top and enjoy.

Tip: Replace the sultanas with dried cranberries or cherries or leave the fruits out completely if preferred.