Ingredients

• 1 1/3 cups wholemeal self-raising flour
• 2/3 cup white self-raising flour
• 30g butter
• 2 tablespoons unground linseeds
• 65g (1/3 cups) sultanas
• 1 tablespoon caster sugar
• 250ml (1 cup) reduced-fat milk
• Self-raising flour, extra, to dust
• Extra milk, to brush
• Low-fat ricotta, to serve
• Jam, no added sugar, to serve

Method

• Step 1 Preheat oven to 230°C. Sift the combined flours into a medium bowl. Return husks to the flour mixture. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the linseeds, sultanas and sugar, and stir to combine.
• Step 2 Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not overmix. The dough should be soft but not sticky.) Turn dough onto a lightly floured surface and gently knead until smooth. Use your fingertips to pat out the dough until about 2cm thick.
• Step 3 Use a 5.5cm-diameter round pastry cutter dipped in flour to cut 14 scones from the dough. Place scones, side by side, on a baking tray. Lightly brush tops of scones with a little extra milk. Bake in preheated oven for 15 minutes or until scones sound hollow when tapped on the top. Remove from oven. Serve immediately with ricotta and jam.