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  • Forest And Orchard Fruit Scones

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    Forest And Orchard Fruit Scones
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 125 gm Self raising flour, (4oz)
    • 1 pch Salt
    • 1 tsp Baking pwdr
    • 125 gm Forest and Orchard bitesize wholewheat, crushed (4oz) biscuits
    • 50 gm Butter, softened (2oz)
    • 125 ml , (4fl ounce - 1/4 pint), (125 to 150) lowfat milk Lowfat milk to glaze
    • 15 gm Demerara sugar, ( 1/2oz)
    • 1 x 385 gram can reduced sugar Bramley apple fruit filling
    • 142 ml Pot double cream, lightly whipped

    Directions

    1. Preheat the oven to 230 C, 450 F, Gas Mark 8. Lightly grease a baking sheet.
    2. Sift the flour, salt and baking pwdr together in a bowl, stir in the crushed wholewheat biscuit and mix to combine.
    3. Rub in the butter, till the mix resembles fine breadcrumbs. Make a well in the centre and stir in sufficient lowfat milk to give a fairly soft dough.
    4. 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.
    5. Cut into 8 rounds using a 5cm (2 inch) cutter. Place on the baking sheet, brush with lowfat milk and sprinkle with sugar. Cook for 8-10 mintues, till brown and well risen. Allow to cold.
    6. Split, then fill with bramley apple filling and a swirl of cream. Serve immediately with any remaining fruit filling.
    7. NOTES : Scones incorporating wholewheat biscuit cereal, apple and cream.Ideal as a tea-time treat.Will require cooling before filling and sandwiching.

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