Ingredients
1 ½ cup (206g) Vetta SMART Protein Plain Flour
1/3 cup (67g) sugar
1 ½ tsp (6g) baking powder
1 ¼ tsp (3g) ground cinnamon
1/6 tsp (1g) salt
1/3 cup (76g) unsalted butter (grated & frozen)
1/3 cup (80g) thickened cream
1 small (32g) whole egg
1 tsp (4g) vanilla extract
2 small (142g) Grannysmith apple (grated)
1/2 tsp (3g) lemon juice
1 whole egg (32g) + 1 tsp water (5g) (to brush over the top)
Sugar (to sprinkle on top)
Garnish
Store-bought caramel sauce
Speculaas biscuit (crumbled)
Method
Mix dry ingredients and frozen grated butter together in a bowl with fingertips until it resembles pea sized crumbs. Set aside in the freezer until ready to use.
Mix grated apple with lemon juice in a bowl, set aside.
Mix liquid ingredients together in a separate bowl, set aside.
Add grated apple & liquid ingredients into dry mix, then roughly mix with a fork.
Dust bench counter lightly with flour, then transfer dough onto the floured surface.
Knead dough briefly until no large patches of flour remains, then shape into a ball.
Flatten ball to approx. 2-2.5cm thick, then transfer onto a lined baking tray. Refrigerate for 30 minutes or freeze for 15 minutes.
Cut refrigerated dough into 8 wedges, then separate each wedge (ensure to leave some gaps between each wedge before baking).
Brush the top with egg wash, then lightly sprinkle with sugar.
Bake in a preheated oven at 170C (fan-forced) or 190C oven (conventional) for 25-30 minutes. Cover scones halfway through with aluminium foil if browning too quickly.
Serve scones with a drizzle of caramel sauce and sprinkle with crushed up biscuit.