Brown scones, plain scones, fruit scones. All nice in their own way, but a little boring. I tried my first of the apple and cinnamon variety last week and I feel it really shakes up the scone scene! The recipe is incredibly easy..it’s from How to Cook Good Food, and I’ve adapted it slightly.
This recipe makes 10 scones, or 6 large ones.
225g Self raising flour
2 teaspoons baking powder, 2 teaspoons of ground cinnamon
60g butter (+ 2 teaspoons for caramelising apples)
50g sugar (+ 1 teaspoon for caramelising apples)
1 large apple – peeled, cored and chopped into small chunks
Caramelising the apples
Place the chopped apple on a place and sprinkle with sugar and teaspoons of butter. Cook on high for 1 minute.
For the scones, preheat the oven to 200C and line a baking tray with baking parchment. Mix the flour, baking powder, sugar and cinnamon in a bowl. Add the butter to the mixture, working it in with your fingers to create breadcrumbs, or mix well using a wooden spoon. The caramelised apples should be cooled by now, so add them to the breadcrumbs.
Whisk the egg in a separate bowl and add the milk, then mix it in with the apples and breadcrumbs, until it forms a dough.
Roll out the dough on a floured surface and cut thick circles (about 2cm thick) and continue rolling and cutting until all the dough is gone.
Bake for 10-12 minutes.
These scones are great still warm from the oven with butter and jam, or perfect on their own…or with butter and honey, like the recipe suggests.
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