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Apricot Scone Ring Recipes
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Ingredients : |
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225 g
1 teaspoon
1/2
teaspoon
1 teaspoon
50 g
125 g
150 ml
2
tablespoons
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whole meal
flour
bicarbonate of soda
salt
ground
cinnamon
hard
margarine
dried
apricots, chopped
plain low
fat yoghurt
bulghar,
for topping
milk, for
brushing
a pinch of
grated nutmeg |
Method :
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Sift together
the flour, soda, salt and spices and rub in the margarine.
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Stir
in the apricots and beat in the yoghurt.
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Mix to
form a smooth dough, then knead lightly on a floured board.
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Shape
into a 9 inch (23 cm) round, place on a baking sheet and mark into 8
slices.
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Brush
the top with milk and sprinkle with the cracked wheat.
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Bake
in the oven at 425oF (220oC), Gas 7 for 25
minutes.
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Cool
on a wire rack.
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It's
best eaten on the same day.
Makes one
9 inch (23 cm) round
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