Apple Crumble Scones with Vetta SMART Protein Flour

Prep time: 15-30 min Cook time: 25-30 min Serves: 8 pieces

Garnish

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.