Apple and apricot scone wedges

Apple and apricot scone wedges

Category: Starter/snack | Serves: 8

Prep time: 20 minutes, plus cooling time | Cooking time: 25 minutes


225g (8oz) plain wholemeal flour

A small pinch of salt

2 tsp baking powder

1 tsp ground cinnamon

55g (2oz) sunflower spread, diced

25g (1oz) light soft brown sugar

85g (3oz) ready-to-eat dried apricots, finely chopped

1 medium cooking apple, about 250g (9oz) in weight, peeled, cored and coarsely grated

About 4 tbsp skimmed milk, plus a little extra for glazing

1 tbsp granulated sugar

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Grease or flour a baking sheet; set aside. Mix flour, salt, baking powder and cinnamon in a bowl; lightly rub in sunflower spread until mixture resembles breadcrumbs. Stir in brown sugar, apricots and apple; mixing in enough milk to form a soft dough.
  2. Turn down onto a lightly floured surface; knead gently. Shape dough into an 18cm (7in) round; place on prepared baking sheet. Brush with milk; sprinkle with granulated sugar. Using a sharp knife, mark top of scone round into 8 even wedges, cutting deeply into dough.
  3. Bake in oven for about 25 minutes or until risen and golden brown. Transfer to a wire rack to cool. Break into wedges; serve warm or cold.

Cook's tips

  • Use half wholemeal and half white plain flour in place of just wholemeal flour.
  • Try ground mixed spice or ginger in place of cinnamon.
  • Swap apricots for dried sweetened cranberries or some dried blueberries.

Nutritional information

Apple and Apricot Wedges