Shopping list
225g (8oz) self-raising flour
1 tsp baking powder
75g (2¾oz) Benecol® Buttery Taste Spread
100g (3½oz) glacé cherries, roughly chopped
1 x 125g pot Benecol® black cherry yogurt (fat free)
3 tbsp skimmed milk
1 tsp granulated sugar for sprinkling

Cherry scones

PREP

COOK

STANOLS

6

SERVES

Description

Scones are best eaten fresh, but they can be split and toasted the following day.

One scone gives you 1.0g of your daily requirement of Plant Stanols.

Method

  1. Preheat the oven to Gas Mark 7/220C/fan oven 200C. Lightly grease a baking sheet with a little of the Benecol buttery.
  2. Sift the flour and baking powder into a large bowl. Add the Benecol® Buttery Taste Spread and rub it into the flour using your fingertips. The mixture should resemble breadcrumbs by the time it is fully incorporated. Stir in the cherries and the yogurt with 2 tbsp of the milk. Mix to a soft dough. 
  3. Shape the dough into a round approximately 15cm in diameter. Transfer to the baking tray. Use a knife to mark 6 segments on top, then brush with the remaining milk and sprinkle over the sugar. Bake for 20 minutes until golden.
  4. Serve fresh from the oven or cool and spread over a little extra Benecol buttery.

Cherry scones

PREP

COOK

STANOLS

6

SERVES

Shopping list
225g (8oz) self-raising flour
1 tsp baking powder
75g (2¾oz) Benecol® Buttery Taste Spread
100g (3½oz) glacé cherries, roughly chopped
1 x 125g pot Benecol® black cherry yogurt (fat free)
3 tbsp skimmed milk
1 tsp granulated sugar for sprinkling

Description

Scones are best eaten fresh, but they can be split and toasted the following day.

One scone gives you 1.0g of your daily requirement of Plant Stanols.

Method

  1. Preheat the oven to Gas Mark 7/220C/fan oven 200C. Lightly grease a baking sheet with a little of the Benecol buttery.
  2. Sift the flour and baking powder into a large bowl. Add the Benecol® Buttery Taste Spread and rub it into the flour using your fingertips. The mixture should resemble breadcrumbs by the time it is fully incorporated. Stir in the cherries and the yogurt with 2 tbsp of the milk. Mix to a soft dough. 
  3. Shape the dough into a round approximately 15cm in diameter. Transfer to the baking tray. Use a knife to mark 6 segments on top, then brush with the remaining milk and sprinkle over the sugar. Bake for 20 minutes until golden.
  4. Serve fresh from the oven or cool and spread over a little extra Benecol buttery.