For the Giant Scone:

• Cake Angels Sticky Toffee Apple Scone Mix
• 130ml water
• Plain flour for dusting​

For the filling:

• 4 tbsp clotted cream
• 2 tbsp toffee sauce

For the Caramelised Apples:​

• 1 large cooking apple
• 1 tsp butter
• 0.5 tsp cinnamon
• 1 tbsp maple syrup

Making the scone:

1. Preheat the oven to 200°C (fan).
2. Place the scone mix into a clean bowl along with the toffee and apple pieces.
3. Slowly add the water and mix with a cutlery knife until it comes together into a ball.
4. Use your hands to bring the dough together and place on a lightly baking tray.
5. Press the dough out into a round shape that’s roughly 2cm thick.
6. Brush the top with milk and bake for 15 minutes until golden.
7. Remove from the oven and leave to cool.

Whilst the scones are cooling...

1. Slice the apples into thin wedges.
2. Melt the butter in a frying pan, then add the apples and cinnamon.
3. Cook for 5 minutes until the apples soften.
4. Add the maple syrup and cook for a further minute to caramelise the apples.
5. Remove from the heat and set aside to cool.

Fill the scone:

1. Slice the scone in half sideways so you have two layers.
2. Spread the clotted cream onto the base. Top with the caramelised apples and drizzle over the toffee sauce.
3. Place the other scone on top.

​Serve and enjoy!

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