| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Sainsbury’s, Sainsbury12 |
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 |
ts |
Ground cinnamon |
| 180 |
ml |
Milk; (6fl oz) |
| 1 |
|
Egg yolk |
| 2 |
tb |
Milk |
INSTRUCTIONS
FOR THE SCONES
FOR THE EGG WASH
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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