I’ll be honest: ever since I realised you could substitute avocado for butter in baking quite successfully, I’ve been dreaming of muffins, cakes, loaves and scones.

The only thing that has stopped me from going completely nutty with the cupcake tray is the sugar. I’m not going to get into eating philosophies (there are so many, and they all claim to be backed by some kind of science), but the one thing they all seem to agree on is that limiting refined sugar is probably a Good Idea.

So this week, in order to feel truly smug and virtuous, I went with the savoury option: cheesy tomato and herb scones made with wholemeal flour and avocado.

Pop them in the oven and go and polish your halo.

Wholemeal Avocado Scones (makes 9 large scones)
1 cup plain flour
1 cup wholemeal flour
3 heaped tsp baking powder
1 tsp salt
2 eggs
2 ripe avocados
½ cup milk (soy milk works too)
100g grated mature cheddar (I used low-fat)
1 tbsp tomato paste
2 tbsp mixed herbs

Preheat the oven to 200 degrees.

In a large bowl, sift together the flours, baking powder and salt, then mix through the herbs and grated cheddar.

In another bowl, mash the avocado thoroughly and add the eggs, milk and tomato paste. Mix (it will look lumpy and disturbing, but don’t worry).

Add the wet ingredients to the dry and mix until just combined. It’s a very wet batter.

Drop scoops of the mix onto baking paper and bake at 200 degrees for 12-15 minutes.