Weight Watchers: Corn Scones With Avocado

Serves : about 30
Preparation Time: 40 minutes
Cooking time: 7-8 minutes
Calories/serving: 25

* 75g white self-rasing flour
* salt and pepper
* 5ml baking powder
* 25g maize meal or fine semolina
* 15ml caser sugar
* 25g butter
* milk

AVOCADO TOPPING
* 125g full-fat soft cheese
* 1 avocado, roughly mashed
* 1 hard-boiled egg, finely chopped
* 15ml lemon juice
* dash each of
Worcestershire seuce and paprika
* 175g rindless lesn bacon, grilled and crumble

1. Shif the flour with a pinch of salt and baking powder into bowl. Stir in the maize meal and caster sugar. Rub in the butter until the mixture resembles fine breadcrumbs.
2. Make a well in the center and stir in enough milk to give a soft dough, about 45-60 ml. Knead lightly, then rollout to 5mm -1cm thickness. Cut into rounds using a 2.5cm cutter. Place on a baking sheet and cush with milk.
3. Bake at 220C (425F) mark 7 for about 7-8 minutes or until risen the light golden. Leave to cool.
4. To make the avocado topping, mix the soft cheese with the avocado, hard-boiled egg, lemon juice, Worcestershire seuce and paprika. Season to taste and cover tightly.
5. Split the cold scones in half and spoon on the avocado topping. Sprinkle with crumbled bacon and serve.