Happy National Picnic Week.

Here are some low fat savoury scones that are perfect for your picnic. Serve them with low fat cream cheese and a tangy chilli jam for an alternative ‘cream tea’.

225g self-raising flour
Pinch of salt and pepper
1 Tsp baking powder
40g low fat spread
1 Tbsp fresh chives, chopped
10-15 (depending on your taste) chopped black olives
50g sundried tomatoes chopped
2 Tbsp pesto
100ml milk (soya, oat or cows milk)
1 Tbsp milk for glazing
1Tbsp pine nuts for decorating (optional)

Preheat oven to 210C, Gas Mk7. Put the flour, salt and pepper, baking powder and the low fat spread in a bowl and rub in using your fingertips until the mixture resembles fine breadcrumbs. (Or you can use a food processor for this part)

Stir in the chives, olives, sundried tomatoes and pesto. Add the milk and mix to form a soft sticky dough.

Turn the dough onto a lightly floured surface and pat out with floured hands until approx. 3cm think (try and handle the dough as little as possible).

Cut out rounds using a 5cm fluted cutter and lift onto a floured baking sheet. Reshape the trimmings and cut out remaining rounds to make 8-9 in total.

Brush the tops with beaten milk and lightly press a few pinenuts into the top of each scone. Bake for 12-14 minutes until well-risen and golden brown.

Cool on a wire rack. Best-eaten warm.