METHOD

1. Preheat to 200C
2. Rub together the flour, Natvia and butter with your fingertips until it resembles fine breadcrumbs.
3. Create a well in the middle and pour in the milk, stir with a metal knife until the dough is just combined.
4. Lightly dust the bench top with flour and turn out the dough. Gently bring together and knead until smooth.
5. Roll out with a flour dusted rolling pin and cut into scones, dipping your scone cutter into flour before each cut. Avoid wiggling the scone cutter as you slice down.
6. Place on a lightly floured baking tray, brush the tops with the extra milk and then bake for 12 minutes or until golden.
7. serve with butter or sugar-free jam and fresh whipped cream.