1 ⅓ cups wholemeal self-raising flour
⅔ cup white self-raising flour (plus extra to dust)
⅓ cup sultanas
1 tbsp coconut sugar
1 cup oat milk or almond milk (plus extra to brush)
Low-fat ricotta, to serve
Organic strawberry jam, to serve
Cup of tea, to serve
Preheat oven to 200°C.
Sift both flours into a bowl.
Using your fingers rub the butter into the flour mixture until it resembles fine breadcrumbs.
Add and combine the sultanas and sugar.
Make a well in the centre and pour in the milk and carefully mix making sure to not overmix.
Place dough on a lightly floured surface and gently knead until smooth. Use your fingertips to pat out the dough until about 2cm thick.
Use a 5.5cm-diameter round pastry cutter dipped in flour to cut about 8 scones from the dough.
Place scones on a lined baking tray and lightly brush tops of scones with the extra milk.
Bake for 15-20 minutes, or until cooked.
Serve immediately with ricotta, strawberry jam and cup of tea.
*When ready tap scone to see if sounds hollow.