To make the cake:
Take your scones to the next level, serve with clotted cream and your favourite caramel sauce.
- Preheat the oven to 220°C (1200°C fan oven), Gas Mark 7.
- Place the scone mix into a clean bowl along with the toffee and apple pieces.
- Slowly add the water and mix with a knife until it comes together into a ball.
- Use your hands to bring the dough together and place on a lightly floured surface.
- Roll the sough out to approx. 1.5cm thickness and cut out 8 scones using a 6cm cutter.
- Place on a baking sheet and for an extra touch brush with milk or egg wash and then bake for 8 minutes.
- Remove from the oven and leave to cool on a wire rack.
Take your scones to the next level, serve with clotted cream and your favourite caramel sauce.
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