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Ingredients
Ingredients: 1 ½ cups (185 g) self-raising flour, sifted 1/2 cup (45 g) instant oats 1/2 teaspoon baking powder 30 g polyunsaturated margarine 2 teaspoons chopped fresh, parsley 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh rosemary 3/4 cup (190 mL) skim milk

Instructions
Make these delicious scones in advance. Freeze them and reheat just before serving. How to prepare: 1. Place flour, oats and baking powder in a bowl. Rub through margarine until mixture resembles fine breadcrumbs. Stir in parsley, basil and rosemary. 2. Make a well in the centre of mixture and pour in milk. Mix lightly with a knife until all ingredients are just combined. Turn mixture out onto a lightly floured board and knead lightly. 3. Press dough out evenly to 2 cm thickness. Cut into rounds using a 5 cm cutter dipped in flour. Arrange scones side by side in a lightly greased 18 cm round shallow cake pan. Brush tops with a little extra milk and bake at 220°C for 15-20 minutes or until scones are a golden brown. 486 kilo joules (115 calories) per serve Low Fat 3.6 g Low Cholesterol 0 mg Medium Fibre 2.3 g Medium Sodium 211 mg