Hi! I love summer, I love going to the beach in my bikini, but I also love having a scone (or 3 of them) with my morning cappuccino.

Here is a fitness version of Donal Skehan’s Raspberry Scones that are perfect to me!

Ingredients:

500g wholemeal flour, plus extra for dusting.

3 tsp baking powder.

1/2 tsp salt

120 g unsalted butter, chilled.

50 g brown sugar.

2 large free range eggs.

200ml buttermilk.

100g fresh or frozen berries.

The cooking method is similar to other scones recipes:

Preheat the oven to 220°C, dust a large baking sheet with flour (or use a silicone mat instead). Combine the flour, baking powder and salt in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add the sugar to the bowl and mix it through the crumbs. In a measuring jug, whisk together the buttermilk and egg until combined. Pour this into the crumb mixture (reserve just a little bit for later) and mix through with a table knife until a rough dough forms. Add the berries and mix it through the dough. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin (or even just with your hands), roll the dough out to a thickness of 2.5cm (1in). Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough. Brush each scone with the remaining liquid. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown color on top. Transfer to a wire rack to cool slightly before serving warm with a little butter and jam.