These are pretty big scones for which I have managed to reduced the calorie count to 167 each! I have reduced the fat content by half and replace the sugar with Truvia for baking (on offer at Waitrose right now). It is a natural sweetener made from the Stevia plant.
225g self raising flour
2 teaspoons baking powder
2 teaspoons truvia for baking
lightly grease a baking tray, set oven to 220C
measure flour, baking powder into a bowl, food processor or freestanding mixer then add butter
either rub in or process until it resembles fine breadcrumbs
stir in Truvia
break egg into a measuring jug then make up to 150ml with milk
stir the eg and milk mix into the flour, you will not need it all – mix to a soft but not sticky dough
turn onto a lightly floured work surface, lightly knead, roll out or flatten to about 2.5 cm thick.
Cut out using 5 to 6cm cutter
place on baking tray and brush with left over milk and egg mix
bake in oven for 12mins or until they are pale golden brown
Eat as fresh as possible.
If you add 1tbs of whipped (not double made from whipping cream) & 2 teaspoons of jam it comes in at 200kcal for a jam and cream scone!