December 18, 2016 / Lyn Jones / 0 Comments
Makes 12
1 cup SR
1/2 cup wholemeal SR
1/4 tsp cinnamon
1/3 cup ‘milk’ powder (try besan or?)
1/4 cup sugar
60g marg
1/2 cup each of chopped – pecan nuts & dried apricots
1/2 cup grated apple
1 egg
1/2 cup water
extra pecans
shredded coconut
Sift flours, cinnamon & milk powder into a bowl, add sugar.
Rub in marg. until mixture resembles fine breadcrumbs.
Add pecans, apricots & apple.
Add combined beaten egg & water. Mix well.
Drop rounded Tabs of mixture into well-greased deep muffin pans.
Decorate tops with extra pecans, sprinkle with coconut.
Bake in 200 degree C oven for 20 mins. Remove from pans, cool on wire rack.
December 18, 2016 / Lyn Jones / 0 Comments
Makes about 16
3.5 cups Stoneground Wholemeal SR flour
2 heaped tsp cinnamon
175g cottage cheese
1 cup real raisins
2 cups cold cooked apple
1 Tab honey
1/2 cup skim milk
Preheat oven to 225 degrees C.
Place flour & cinnamon in a bowl, add cottage cheese and using fingertips, combine until resembling bread crumbs. Add raisins, honey & apple, mixing thoroughly.
Add milk. Do not over-mix. If mixture is dry, add an extra Tab of milk at a time.
Place dough on flour board, knead then roll into a 5 cm thick, flat shape (kneading for too long will produce a heavier scone).
With a 2″ cutter or rim of a glass, stamp out scone shapes. Place on floured baking tray 2 cm apart.
Brush tops lightly with milk and bake in hot oven 225 degrees C for 20-25 mins. Serve warm.