Try these with honeycomb – it has a really good, complex flavour.4 teacakes, 250g tub mascarpone, apricot compote
200g/8oz self-raising flour
1⁄2 tsp ground cardamom (about 10 pods, ground)
25g/1oz light muscovado sugar
about 75ml/21⁄2fl oz milk
butter and a honeycomb or jar of honey, to serve
Put the flour and cardamom in a bowl and rub in the butter. Add sugar. Beat the egg in a measuring jug, then pour in milk to make it up to 100ml/31⁄2fl oz. Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough. Knead until smooth on a floured work surface.
Divide the dough into three and roll into circles the thickness of a £1 coin. Cut each into quarters. Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown. Serve, spread with butter and drizzled with honey.
90 kcalories, protein 2g, carbohydrate 15g, fat 3g, saturated fat 1g, fibre 1g, added sugar 2g, salt 0.22g