2 c Flour
50 g Butter
A little milk
Knob of butter
50 g Brown sugar
5 Plums; halved and stone (5
50 g Caster sugar
50 ml White wine
5 Crab apples; cored (5 to 6)
1/2 ts Cinnamon
150 ml Greek yoghurt
Icing sugar to dust
1 In a food processor, combine the flour with the butter and enough
milk to bind to a soft dough.
2 Divide the mix in half and roll out each into 9″ wide rounds. Heat
a dot of butter in a crepe pan and fry the dough for 2-3 minutes on
each side until golden.
3 Dissolve the brown sugar in a drop of water in a medium pan. Add the
halved plums and cook until softened. Drain any juices.
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4 Dissolve the caster sugar in the white wine. Quarter the apples and
add to the pan with the cinnamon and cook until softened.
5 Sandwich the apples and plums with the Greek yoghurt between the
scones and dust with icing sugar.