It's Your Round.

Another Delicious Variant on the Classic Scone


This recipe comes courtesy of my fabulous wife Irene's childhood. She made this today and it was so good she had to make a second batch. Thanks Irene! You're the best :-)


Ingredients

• 200g rice flour
• 1/2 tsp salt
• 2 tsp baking powder
• 50g Marg (we used stork)
• 50 g Caster Sugar (we used xylitol instead)
• 1 medium peeled cooking apple or 2 eating apples grated (eating apples are sweeter)
• 3 x 15 ml tbsp milk (we used hemp milk)
• milk and 1 more tbsp milk to glaze

Method

• Preheat oven to 200 degrees Centigrade
  
• Sift flour, salt and baking powder together
• Rub in margarine
  
• Add sugar and then the grated apple
• Add the milk a bit at a time until you achieve a soft dough that is not sticky
• Turn onto floured board and knead lightly

To make one big scone round:

• Form into an 8" circle
• Transfer onto a floured or greased baking sheet
• Score into 8 pieces
• Brush with milk and sprinkle with sugar
• Bake for 20-25 minutes until risen and golden brown

To make individual scones

• Cut out scones
• Transfer onto a floured or greased baking sheet
• Brush with milk and sprinkle with sugar
• Bake for 15-18 minutes until risen and golden brown

Enjoy!