- Place prepared diced apple into a medium size mixing bowl with the water. Cover and microwave for 3 - 4 minutes until it is cooked to a puree. Set aside to cool.
- To prepare the scones, place half the weighed White Mix into a mixing bowl with the cooled apple and remaining ingredients. Stir to a smooth paste with a fork before working in the remaining White Mix.
- Transfer raw scone mix to a work surface liberally dusted with White Mix. Knead thoroughly for 2 minutes to give a smooth dough.
- Roll out the scone dough to a 2.5cm/1" thickness adding more White Mix if necessary to prevent it from sticking.
- Cut dough into 6 rounds using a 6.5cm/2 ½" round cutter. Place onto a greased baking sheet and bake until well risen and golden brown in colour.
- Serve warm, split in half and topped with cream and jam.
Gluten-free, wheat-free option
Use 225g/8oz Gluten Free Wheat Free White Mix and remaining ingredients as shown.
To freeze
Freeze scones sealed in an airtight freezer bag. Defrost and heat in a warm oven for 15 minutes before serving.
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Ingredients
Method
