Gluten Free Mini Apple and Blueberry Rockbuns
These delicious gluten-free apple and blueberry rock buns are a wonderfully easy bake for busy families. Packed with juicy blueberries and chunks of apple, they’re perfect for back-to-school lunchboxes, breakfast on the go or after-school snacks.
Makes 18 to 20
Ingredients
- 1 bag of Sowans Gluten-Free Scone Mix
- 110g of softened butter
- 70ml of natural yogurt
- 2 medium eggs
- 225g of peeled and diced cooking apple (approx. 1.5 large cooking apples, peeled)
- 90g of fresh blueberries
Method
- Preheat oven to 180ºC or 200ºC for non-fan oven.
- Empty the dry scone mix into a bowl. Work the butter into the dry mix.
- Add in the diced apple, coating entirely with the dry mix.
- Mix the eggs and natural yogurt together in a jug.
- Add the wet mixture into the dry mix and stir gently.
- Add half of the blueberries, mix in gently, so as not to burst the berries
- Using 2 soup spoons, place a dollop of the mixture onto a greased or lined scone tray. Top with the remaining blueberries.
- Bake in the centre of the oven for 15 minutes. Remove the tray from the oven and allow to cool.
Tip: You can also turn the mixture into a simple tray bake by spreading it into a lined baking tin, baking until golden and cooked through, then allowing it to cool before cutting into squares or bars.
