Scones with strawberry chia jam

THESE delightful little scones are best cooked in mini muffin moulds and served with strawberry chia jam and clotted or whipped cream. MAKES 8 Per scone: Calories, 126; carbohydrates, 1.7g; protein, 4.1g; fat 11g; fibre, 1.7g Per serving of jam: Calories, 62; carbohydrates, 6.4g; protein, 1.2g; fat, 1.5g; fibre, 5.1g 100g ground almonds 1 tsp baking powder 30g melted butter 2 tbsp natural yoghurt 1 tsp vanilla extract 1 large egg

FOR THE JAM:

300g strawberries, hulled and roughly cut 1 tbsp chia seeds 1 tsp vanilla extract

HEAT the oven to 180c/gas mark 4. Mix the dry ingredients in a bowl. Add the butter, yoghurt and vanilla extract and stir, making sure they are well blended. Separate the egg and put the white into a large bowl. Keep the yolk for the glaze. Whisk the egg white to form stiff peaks. Use a spoon to fold it gently into the almond mixture, keeping as much air in as possible. Divide the mixture between eight mini muffin moulds and bake for 15 minutes, or until golden and firm to the touch. To make the jam, whizz the fruit, seeds and vanilla briefly in a small food processor until smooth. Tip into a bowl and chill until ready to serve.