1. Using a beater, mix for 1 minute on first speed, scrape down, followed by 30 seconds on second speed
    2. Finely chop the dried apricot and add to bowl, along with 0.5% total batter weight of ground cinnamon. Mix for a further 30 seconds on slow speed
    3. Roll out dough and cut out shapes as required. Allow to rest for at least 15 minutes before baking
    4. Bake for approximately 12 minutes at 230°C or on a hot plate for 3½ minutes each side at 200°C
    5. Serve with apricot jam and whipped GlenDelight®


  • 1000g Macphie Scone Mix
  • 420g Water
  • Dried Apricots
  • Glendelight
  • Ground Cinnamon