| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Sainsbury’s, Sainsbury14 |
8 |
servings |
INGREDIENTS
| 125 |
g |
Self raising flour; (4oz) |
| 1 |
pn |
Salt |
| 1 |
ts |
Baking powder |
| 125 |
g |
Forest and Orchard bitesize wholewheat; crushed (4oz) |
|
|
; biscuits |
| 50 |
g |
Butter; softened (2oz) |
| 125 |
|
Ml; (4fl oz – 1/4 pint), (125 to 150) |
|
|
; milk |
|
|
Milk to glaze |
| 15 |
g |
Demerara sugar; ( 1/2oz) |
| 1 |
|
385 gram can reduced sugar Bramley apple fruit |
|
|
; filling |
| 142 |
ml |
Pot double cream; lightly whipped |
INSTRUCTIONS
FOR THE SCONES
FOR THE FILLING
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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