Apple and apricot scone wedges

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.