Ingredients
3 cups (450g) self-raising flour, plus extra for dough
2 teaspoons baking powder
2 tablespoons icing sugar
1 tablespoon golden syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
260g drained SPC ProVital Diced Apricots
1 1/2 cups thickened cream
1/2 cup cold water
Milk, to brush
Demerara sugar, to top
Butter, to serve
SPC ProVital Apple & Apricot Puree (as a low sugar jam alternative)
Recipe Method
Step 1
Preheat oven to 220°C (200°C fan forced). Line a baking tray with baking paper.
Step 2
Sift flour, baking powder, sugar and spice 2 times to aerate and distribute baking powder. Add diced apricots and toss lightly. Combine cream and cold water. Add to dry ingredients and mix until it just comes together as a soft, sticky dough. Knead dough very lightly on floured surface until smooth.
Step 3
Roll out dough, until 2cm thick. Dip scone cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, on baking tray. Gently knead scraps of dough together; repeat pressing and cutting of dough. Brush tops with milk and sprinkle with sugar. Bake for 12- 15 minutes.
Step 4
Wrap in a clean tea towel until ready to serve and enjoy with butter and SPC ProVital Apple & Apricot Puree.
Nutrition Facts
Energy (kj) per serve: 914
Protein (g) per serve: 3.31
Fat - Total (g) per serve: 10.43
Fat- Saturated (g) per serve: 6.59
Carbohydrate (g) per serve: 27.08
Sugar (g) per serve: 8.93
Dietary Fibre (g) per serve: 1.6
Sodium (mg) per serve: 230.39
SPC ProVital Diced Apricots add a wonderful fresh flavour to scones. Great alternative to dried fruit. The Apple & Apricot Puree is a perfect fresh alternative to sweet sugary jam
