Name: Scone for breakfast
Ingredients: 375 ml (1 1/2 cups) flour; 10 ml baking powder (2 t); 5 ml bicarbonate of soda (1 t); 1.25 ml salt (1/4 t); 60 g bran, pressed down (125 ml) (1/2 c); 1 large apple, cored and grated; 100 g sultanas or 100 g dried apricot halves; 45 ml soft tub margarine (3 T); 1 egg, beaten; 125 ml skimmed fat free milk (or low fat evaporated milk, for a higher scone)

CategoryFish free, Nut free, Peanut free, Shellfish free, Soya free, Tree nut free

Yields1 Serving

375 ml (1 1/2 cups) flour

10 ml baking powder (2 t)

5 ml bicarbonate of soda (1 t)

1.25 ml salt (1/4 t)

60 g bran, pressed down (125 ml) (1/2 c)

1 large apple, cored and grated

100 g sultanas or 100 g dried apricot halves

45 ml soft tub margarine (3 T)

1 egg, beaten

125 ml skimmed fat free milk (or low fat evaporated milk, for a higher scone)

Preheat the oven to 200 °C and spray a 12-hole muffin pan with non-stick cooking spray.

Sift the flour, baking powder, bicarbonate of soda and salt together in a mixing bowl.

Add the bran and lift a few times with a tablespoon to incorporate air.

Add the oat bran and sultanas or apricots and mix through.

Cook the grated apple in the microwave for 20–30 seconds on high. Add the apple to the dry ingredients and stir well.

Melt the margarine and stir. Add the wet to dry ingredients and stir well. Don't over-mix.

Beat the egg and mix with a fork. Add the milk. Do not over-mix.

Spoon the dough into the lightly greased muffin pan.

Bake for 15–18 minutes or until they are golden brown

Ingredients