Try this Forest And Orchard Fruit Scones recipe, or contribute your own.
Suggest a better descriptionPreheat 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. 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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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 8 servings | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.4mg | 2 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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