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Sticky Toffee Apple Scone Mix 290g
£1.99 - £10.99
Only a few left!
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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:
Preheat the oven to 200°C (fan).
Place the scone mix into a clean bowl along with the toffee and apple pieces.
Slowly add the water and mix with a cutlery knife until it comes together into a ball.
Use your hands to bring the dough together and place on a lightly baking tray.
Press the dough out into a round shape that’s roughly 2cm thick.
Brush the top with milk and bake for 15 minutes until golden.
Remove from the oven and leave to cool.
Whilst the scones are cooling...
Slice the apples into thin wedges.
Melt the butter in a frying pan, then add the apples and cinnamon.
Cook for 5 minutes until the apples soften.
Add the maple syrup and cook for a further minute to caramelise the apples.
Remove from the heat and set aside to cool.
Fill the scone:
Slice the scone in half sideways so you have two layers.
Spread the clotted cream onto the base. Top with the caramelised apples and drizzle over the toffee sauce.
Place the other scone on top.
Serve and enjoy!
We'd love to see your divine creations! Share them with us on social media.
Home
Shop
All products
Biscuit Kits
Cake Mixes
Gloriously British
Kids Baking Kits
Marshmallows
Posh Toppers
Royal Icing Decorations
Sprinkles
Our story
Recipe Inspiration
Gloriously British
>
Elderflower and Lemon Shortbread
Strawberry and Cream Sponge
Sticky Toffee Apple Scones
Crown-shaped Shortbread
Strawberry Trifle Muffins
Elderflower and Lemon Biscuit Sandwiches
Strawberry and Cream White Chocolate Cupcakes
Giant Toffee and Apple Scone
Strawberry Sherry Trifle Pudding Jars
Union Jack Shortbread
Jessie Bakes Cakes Recipes
Say hello
FAQ's
Follow us
Work with us
Contact us
Wren Kitchens & Cake Angels Bake-Along
Competition T&C's
Blog