| On Top® With Cream | |
| Chopped dried apricots | |
| Full cream milk | |
| Plain yogurt | |
| Butter | |
| Self raising flour | |
| Castor sugar | |
| Pinch salt |
1. Soak the chopped apricots in milk and yoghurt for 20 mins to soften. 1. Roll the dough to about 2cm thick. 1. Split the mixture into 36g-40g portions.For the Dough
2. Rub the butter into the flour until the mixture resembles breadcrumbs.
3. Stir in the sugar and salt.
4. Create a well in the center of the dry ingredient mix.
5. Pour in the wet ingredient mix and combine. Do not over mix. Note: The mixture should be light and wet.
5. Turn the mixture out onto a well-floured surface.Portioning: Method 1
2. Cut preferred sizes using circular pastry cutters and place on lined baking trays.Portioning: Method 2
2. Roll into balls and flatten slightly using the palm of your hands onto a lined baking tray.
3. Once portioned, brush the scones with milk.
4. Bake between 160°C – 170°C for 12-15 min until golden brown.
5. Serve with a generous dollop of On Top® With Cream and garnishes of your choice.
