Instructions: Preheat the oven to 230 C, 450 F, Gas Mark 8. Lightly grease a baking sheet.

Sift the flour, salt and baking powder together in a bowl, stir in the crushed wholewheat biscuit and mix to combine.

Rub in the butter, until the mixture resembles fine breadcrumbs. Make a well in the centre and stir in enough milk to give a fairly soft dough.

Turn the dough onto a floured board, kneading very lightly if necessary to remove any cracks, then roll out lightly to about 2cm (1 inch) in thickness.

Cut into 8 rounds using a 5cm (2 inch) cutter. Place on the baking sheet, brush with milk and sprinkle with sugar. Cook for 8-10 mintues, until brown and well risen. Allow to cool.

Split, then fill with bramley apple filling and a swirl of cream. Serve immediately with any remaining fruit filling.

NOTES : Scones incorporating wholewheat biscuit cereal, apple and cream.Ideal as a tea-time treat.Will require cooling before filling and sandwiching.

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