INGREDIENTS
125g Plain Flour

125g Wholemeal Flour

½ Teaspoon Salt

1 teaspoon Bicarbonate of Soda

5g Cream of Tartar

75g Butter

1 tablespoon Chia Seeds

5-6 fresh sage leaves –finely chopped

1 JAZZ™ Apple – Peeled, cored and grated

150ml Milk

2 small eggs –1 lightly beaten for the mixture and 1 beaten for the egg wash

 

METHOD

Pre-heat the oven to 220c (200c for a fan oven)

 

Rub the flours, salt, bicarb, tartar and butter together in a large mixing bowl until the mixture is even and granular with no big lumps of butter. Add the Chia seeds and rub through the mixture.

 

Now add the sage and JAZZ™ apple and mix through. Pour in the lightly beaten egg and the milk and briefly mix to combine.

 

Turn out onto a floured surface and knead together to form a light dough. Roll out to about 2.5 -3cm thick and cut out the scones using either a cookie cutter or an upturned glass, that has been floured to prevent it sticking.

 

Place the cut out scones onto a lined baking tray closely packed together so that the stick together a little as they cook. Brush with beaten egg to give them a lovely sheen when cooked and place into the oven for about 10 minutes until golden brown and well risen.

 

Serve with cheese and chutney for lunch or with sage butter and bacon as a breakfast treat.