Ingredients

• 2 cups wholemeal self-raising flour
• 1 teaspoon cinnamon
• 30g reduced fat canola spread
• 1/2 cup chopped dates
• 1 cup HeartActive®, plus extra for brushing
• 200g reduced fat smooth ricotta cheese
• 2 teaspoons honey
• 200g fresh fruit eg. banana, strawberries

Method

1. Combine cinnamon and flour in a large bowl, rub in canola spread with fingertips until the mixture resembles fine breadcrumbs, stir in dates. Use a butter knife to gently mix in HeartActive until just combined.
2. Turn dough onto a lightly floured surface and knead lightly before patting out to a 3cm thickness. Use a floured scone cutter to cut 12 rounds from the dough, place onto a baking paper lined tray and brush with a little extra HeartActive. Bake at 200°C for 10-12 minutes.
3. Mix ricotta and honey together. Break warm scones open and serve each half dolloped with ricotta and slices of fresh fruit.

For a lighter textured scone use half wholemeal and half white self-raising flour.

Scones are best enjoyed warm on the day they are made. Scones can be frozen, then defrosted in a
microwave.

Keep any leftover ricotta in the fridge for dolloping on fresh fruit as a snack.