Preheat the oven to 230°C/gas mark 8, and brush a baking sheet with a little sunflower oil. Sift 225g of self-raising flour, 1 tsp of dry mustard powder, a pinch of cayenne pepper and a pinch of salt into a bowl. Rub 50g of butter into the flour mix until the mixture resembles fine breadcrumbs. Grate 75g of reduced-fat cheese and stir two thirds of it into the mixture. Add 150ml of semi-skimmed milk and mix to form a soft dough. Roll out to about 1cm thick and cut into eight rounds with a cutter.

Transfer to the baking sheet, brush the tops with milk and sprinkle with the remaining cheese. Bake for 7-10 minutes until the scones are golden and have risen. Cool on a wire rack. Serve each scone with 1 tsp of low-fat spread plus a bowl of fruit salad, 1 small glass of orange juice and a 125g pot of Activia Fat Free Peach Yogurt.