I keep hitting my self destruct button on this diet. Yesterday we went to Chiquitos for a late lunch after watching The Hobbit in the cinema, and I thought I'd been really good - even if I had just consumed 170g of galaxy minstrels.... and a bowl of nachos. I don't know why I thought this was okay - maybe because I was still hungry I decided that I couldn't possibly have been too seriously naughty...
There are 24 propoints in 170g of minstrels... 24 propoints... 24 propoints.... THAT'S ALMOST AN ENTIRE DAY'S ALLOWANCE!!! Oh. My. God. I thought maybe 10 or 15... but 24??!!
I certainly didn't.
Now those of you that are somewhat slender and that disappear when standing side on to a lamp post... are probably thinking "How on earth did you manage to eat THAT MANY minstrels??!!?"
...one. at. a. time.
...one. at. a. time.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Makes 6
Prep time - 5 minutes
Cooking time - 10 - 15 minutes
You will need
A bowl or food mixer
A baking sheet covered in greaseproof paper
225g self raising flour
1 tsp baking powder
1 tsp salt
50g butter - chopped into small pieces
125g Cathedral City Light Cheese (or other low fat sharp/cheddar)
1 tsp whole grain mustard
150ml skimmed milk
Black Pepper (optional)
Preheat oven to 180c/160cfan/350f/gas 4.
Sift the flour, baking powder and salt together in a bowl. Then add the butter and rub it in with your fingers (or use a food mixer) until the mixture resembles breadcrumbs. Don't over do it though. Large breadcrumbs are preferable to fine. Add the cheese and stir through, then add the mustard and the milk. Mix together to form a dough.
Turn the dough out onto a floured surface and knead lightly to form a ball. Roll out into a circle of about 1 inch thick and divide into 6 equal segments.
Place on the baking sheet covered in greaseproof. Brush with milk and grind fresh black pepper over the top. Bake for 10 - 15 minutes until the tops are golden and the scone is cooked through.
Allow to cool slightly before slicing open and spreading with butter (or low fat spread). Lovely served with soup!
NOTE: I've used low fat products (the cheese and milk) in a bid to make it slightly healthier, but you can of course use full fat cheese and milk to make these.
7 propoints per scone