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Ingredientes
- 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
Direcciones
- Preheat the oven to 230 C, 450 F, Gas Mark 8. Lightly grease a baking sheet.
- Sift the flour, salt and baking pwdr together in a bowl, stir in the crushed wholewheat biscuit and mix to combine.
- 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.
- 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 lowfat milk and sprinkle with sugar. Cook for 8-10 mintues, till brown and well risen. Allow to cold.
- Split, then fill with bramley apple filling and a swirl of cream. Serve immediately with any remaining fruit filling.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 46 | 40% |
| Total Fat 5.25g | 7% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 448mg | 19% |
| Potassium 38mg | 1% |
| Total Carbs 14.16g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.06g | 1% |
| Protein 2.73g | 4% |
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