Healthy Recipe: Low GI : Apple & Blueberry Scones

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Ingredients:	Nutritional Information:
1 cup (160g/5 1/3oz) stone-ground self-raising flour 1 cup (110g/3 1/2oz) almond meal 1 teaspoon baking powder 1 teaspoon ground cinnamon 40g (1 1/3oz) cold butter, chopped 1/3 cup (80ml/2 2/3fl oz) low-fat milk, plus extra, for brushing 1/2 cup (140g/4 1/2oz) unsweetened apple puree 3 teaspoons blackberry no-added sugar pure fruit spread	Serving size: Nutrition Per serve Per 100g Energy 763 kJ - Calories 182 Cal Protein 4.6g Fat, Total 10.6g - Saturated 2.9g Carbohydrate, Total 16.1g - Sugars Dietary Fibre 2.4g Sodium Potasium GI low

Method:

1 Preheat oven to 220°C (425°F/Gas 7). Line a baking tray with baking paper.
2 Sift the flour, almond meal, baking powder and cinnamon into a bowl, tip the husks into the bowl and mix to combine. Using your fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
3 Make a well in the centre and stir in the milk with a flat-bladed knife, using a cutting action, until the dough comes together in clumps. Gather the dough together and lift out onto a lightly floured surface.
4 Pat the dough until 2 cm (3/4 in) thick. Cut the dough into 9 large squares. Use your thumb to make a deep indentation in each square and fill with the apple puree and blackberry fruit spread.
5 Put the scones on the prepared tray, lightly brush with milk and bake for 15 minutes or until risen and golden brown. Makes 9