INGREDIENTS

INSTRUCTIONS

Preheat the oven to 230 C, 450 F, Gas Mark 8. Lightly grease a baking
sheet.  Sift the flour, salt and baking powder together in a bowl, stir
in the  crushed wholewheat biscuit and mix to combine.  Rub in the
butter, until the mixture resembles fine breadcrumbs. Make  a well in
the centre and stir in enough milk to give a fairly soft  dough.  Turn
the dough onto a floured board, kneading very lightly if  necessary to
remove any cracks, then roll out lightly to about 2cm (1  inch) in
thickness.  Cut into 8 rounds using a 5cm (2 inch) cutter. Place on the
baking  sheet, brush with milk and sprinkle with sugar. Cook for 8-10
mintues, until brown and well risen. Allow to cool.  Split, then fill
with bramley apple filling and a swirl of cream.  Serve immediately
with any remaining fruit filling.  Converted by MC_Buster.  NOTES :
Scones incorporating wholewheat biscuit cereal, apple and  cream.Ideal
as a tea-time treat.Will require cooling before filling  and
sandwiching.  Converted by MM_Buster v2.0l.

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