2 cups wholemeal self-raising flour
2 cups self-raising flour
1 tbsp caster sugar
4 tbsp margarine
310mL reduced-fat milk
125g mixed frozen berries
Pre-heat the oven to 230oC. Line a baking tray with baking paper.
Sift both the flours into a bowl, but return the husks to the bowl. Add the sugar. Rub the margarine into the mix with your fingers until it resembles crumbs. Make a well in the centre, add the milk and mix. Gently mix through the berries.
Form the dough into a rough ball and turn out onto a floured surface. Using a rolling pin, roll the dough to about 4cm thick. Using a 5cm pastry cutter, cut the scones out and place on the baking tray. Brush the scones with a little extra milk and bake for 10-15 minutes, or until golden.