| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 15 | Servings | ||
INGREDIENTS
| 450 | g | Self raising flour, 1lb |
| 50 | g | JS instant mashed potato |
| mix 2oz | ||
| 75 | g | Caster sugar, 3oz |
| 75 | g | Butter, 3oz |
| 1 | Dessert apple, peeled and | |
| finely | ||
| chopped | ||
| 2 | t | Ground cinnamon |
| 180 | Milk, 6fl oz | |
| 1 | Egg yolk | |
| 2 | T | Milk |
INSTRUCTIONS
Preheat the oven to 220 C, 425 F, Gas Mark 7. Prepare the mashed potato according to the pack instructions. To make the scones place the flour, mashed potato, sugar, butter, chopped apple and cinnamon into a bowl and mix until the ingredients resemble breadcrumbs. Add the milk and mix to a soft dough. Roll out the dough to 2cm (1 inch) thick and cut into rounds 3cm (1 1/2 inches) in diameter. Place the scones onto a baking sheet at least 2cm (1 inch) apart. Made the egg wash by mixing the egg yolk and milk. Brush the scones with egg wash, allow them to stand for 5 minutes before cooking them in the preheated oven for 10 minutes, until a pale golden colour. Cool on a wire rack. Converted by MC_Buster. NOTES : A light moist fruit scone to eat for breakfast or between meals with mature Cheddar or jam and cream. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 139
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 25.9mg
Sodium: 260.4mg
Potassium: 97.6mg
Carbohydrates: 18.5g
Fiber: 1.5g
Sugar: 11.3g
Protein: 2.2g