1 ½ cups wholemeal self-raising flour
1 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground ginger
3 tbsps Chelsea LoGiCane Low GI Cane Sugar
½ cup dried mixed fruit, finely chopped
60g butter
2/3 cup skim milk
Extra skim milk, for brushing

1. Preheat oven to 220°C conventional (or 200°C fan-forced). Line a baking tray with baking paper.
2. Put the flour, baking powder, mixed spice, cinnamon, ginger and 2 tablespoons Chelsea LoGiCane Low GI Cane Sugar in a medium bowl. Stir well. Add the butter and using your fingertips rub the butter into the flour mixture. Add the milk and using a flat-bladed knife mix until the dough just starts to come together.
3. Turn the dough onto a lightly floured surface and bring together to form a ball. Roll out with a lightly floured rolling pin until 2cm thick. Using a 41/2cm-cutter cut out 16 rounds, rerolling the dough if necessary.
4. Brush the tops of the scones with a little extra milk. Sprinkle with the remaining sugar. Bake for 10-12 mins or until the scones are golden and cooked through.