Preheat oven to 200ºC.
Sieve flour, baking powder and salt into a bowl, add the low fat spread and rub it in until evenly distributed. Stir through the sultanas and Hermesetas Granulated then bind the ingredients together with the yoghurt and enough milk to make a soft but not sticky dough. Turn it onto a floured surace, knead lightly then roll out to just over 2 cm thick. Using a 5 cm fluted cutter cut out as many scones as possible then gather up the trimming, re-roll the dough and cut out the remainder. Glaze with a little extra milk if liked. Place on a greased baking tray and cook for 12-15 minutes or until golden brown and well risen. Serve while still warm with home made jam.