1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Dust a baking tray with flour. Sift both flours into a bowl. Add the wholemeal husks.

2

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

3

Using a table knife, gently mix the buttermilk into the dry ingredients until the mixture is just combined. The dough should be soft and sticky.

4

Tip onto a lightly floured or dusted surface and knead for 30 seconds or until just smooth. Using a rolling pin, roll out the dough to 2cm thickness.

5

Use a 5.5cm round cutter to cut out 15 scones. Dip the scone cutter into flour before cutting out each scone to prevent the dough sticking to the cutter.

6

Pop the scones on a baking tray. Brush lightly with the skimmed milk. Bake for 15 minutes or until golden; they should sound hollow when tapped. Serve warm.