Wholewheat drop scones with Pink Lady® apples

Preheat the oven to 200 °C. Line two baking trays with baking paper. Sprinkle extra flour over the baking paper.
Place the dry ingredients in a large mixing bowl and rub in the butter with your fingertips or with a pastry cutter until it resembles breadcrumbs. Mix the apple into the flour mixture.
In a seperate bowl beat the eggs, buttermilk and vanilla essence together.
Pour the egg mixture into the flour mixture and cut it into the mixture with a knife until no dry ingredients are visible. Take care not to overmix.
Drop spoonfuls of the batter onto the baking trays. Bake for 20-25 minutes until golden brown and baked through.
Serve warm or at room temperature with grated white chedder cheese.

560 ml (2¼ cup) stone ground wholewheat flour

10 ml (2 tsp) baking powder

60 ml (60 g) cold butter, cubed

1 Pink Lady® apple with the skin, cut into small cubes

3 large eggs, beaten

250 ml (1 cup) buttermilk

5 ml (1 tsp) vanilla essence

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