1

Preheat oven to 220°C. Lightly dust a baking tray with a little flour. Sift the flours into a large bowl. Return the husks to the bowl.

2

Stir in the sugar. Using your fingertips, rub in spread until mixture resembles coarse breadcrumbs.

3

Using a non-serrated table knife, gently mix in buttermilk into the dry ingredients until just combined and the dough is soft and sticky.

4

Knead dough on a lightly floured surface for 30 seconds or until just smooth.

5

Press out dough to 2cm thickness. Using a 5.5cm round cutter, cut out 15 scones. Dip the scone cutter into the flour before cutting each scone to prevent the dough sticking to the cutter.

6

Arrange scones on tray so that they are just touching. Brush scones lightly with skim milk. Bake for 15 minutes or until browned and sound hollow when tapped.