Farmhouse Orchard Scones
|Plain wholemeal flour||6 Ounce (175 gram)|
|Plain flour||2 Ounce (50 gram)|
|Baking powder||4 Teaspoon|
|Butter||2 Ounce (50 gram)|
|Lemon juice||2 Tablespoon|
|Soft cream cheese||6 Ounce (175 gram)|
1 Preheat the oven to 450°fahrenheit (230°c / Gas Mark 8)
2 In a bowl, sift the flours, salt and baking powder together.
3 Rub in the butter, until the mixture resembles fine breadcrumbs.
4 In a bowl, beat the egg and milk together.
5 Gradually add to the flour and mix to a soft dough.
6 Add in more milk if necessary.
7 On to a floured surface, turn out the mixture and knead lightly until smooth.
8 Mould into a 15-cm (6-inch) round .
9 Place on a lightly floured baking tray.
10 Using a sharp knife, mark into eight wedges.
11 Lightly brush with the milk.
12 Sprinkle the top with cracked wheat if liked.
13 Bake just in the centre of the oven for about 15-20 minutes, until well risen and firm.
14 Allow to cool.
15 In a small saucer, put the lemon juice.
16 Core the apples and cut one into eight thick slices.
17 Coat the slices in the lemon juice to prevent browning.
18 Finely chop the remaining apple.
19 Add in any remaining lemon juice.
20 Mix well with the cream cheese.
21 Break the scones in to half.
22 Serve the filling garnished with the apple slices.