2 c Flour
50 g Butter
A little milk
Knob of butter
50 g Brown sugar
5 Plums; halved and stone (5 To 6) removed
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
In a food processor, combine the flour with the butter and enough milk to
bind to a soft dough.
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.
Dissolve the brown sugar in a drop of water in a medium pan. Add the
halved plums and cook until softened. Drain any juices.
Dissolve the caster sugar in the white wine. Quarter the apples and add
to the pan with the cinnamon and cook until softened.
Sandwich the apples and plums with the Greek yoghurt between the scones
and dust with icing sugar.
