Ingredients
2 cups self-raising flour
(300g)
1 cup wholemeal plain flour
(225g)
¼ cup caster sugar
(60g)
1 cup cream
(250ml)
1 cup mineral water
(250ml)
½ tsp ground cinnamon
1 cup apple
grated
Equipment
- 1 baking tray
- 1 baking paper
- 1 large bowl
- 1 water glass
Instructions
- Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with paper.
- Combine all ingredients in a large bowl and gently work together into a sticky dough. Turn this onto a lightly floured work surface and again, gently roll out until about 4cm thick.
- Dip a water glass in flour then use this to cut out about 10 scones. You will need to re-roll (gently) the dough a couple of times to use up all the off-cuts.
- Place the scones right next to each other on the baking tray then pop them in the oven for about 20 minutes, or until lovely and golden.
Notes
Tip
The less you ‘work’ this dough, the lighter and fluffier your scones will be so ask the kids to be fairly light handed with this! It really barely needs rolling, just flattening.
Variation
You can use lemonade instead of mineral water but I find that they are sweet enough this way.
Variation
Swap the apple with berries, finely chopped banana or grated pear.
