Apple and Cinnamon Scones

2024-09-08 08:59

Scones are awesome.

But, you generally only see raisin or cheese scones in shops. This recipe makes a set of apple and cinnamon scones.

To really bring out the flavour, serve with clotted cream and jam.

This recipe can be varied quite a lot. For example, if you dust with a little icing sugar you can achieve a sweetness balance that's reminiscent of a Strudel.

The type of apple used can also be varied - Granny smith apples will taste quite tart whilst something like Gala will lend more sweetness. If the apple is being chunked rather than grated, you can also caramelise it in sweet cinnamon first.

As with any scone, take care when mixing: you want to try and mix without overly warming the butter or patting too much air out: they're supposed to be light and crumbly.

Cooking Time

Prep Cooking Total
15 mins 15 mins 30 mins

Ingredients

  • 300g self raising flour
  • 50g light brown sugar
  • 50g butter (unsalted)
  • 1.5 tsp ground cinnamon
  • 1/2 tsp baking powder
  • Salt (a pinch of)
  • 1 egg (medium)
  • 80ml milk (or 100ml buttermilk)
  • 2 medium sized Apples

Method

  1. Set the oven preheating to 220c
  2. Peel the apples and remove the cores
  3. Grate the apples or chop them into very small chunks
  4. Set aside
  5. Lightly grease a baking tray or put greaseproof paper on it
  6. In a bowl, mix together the flour, sugar, baking powder and salt
  7. Add the ground cinnamon
  8. Rub in the butter as if you were making a crumble (try to be quick, you want to minimise how much the butter melts)
  9. Drain any excess fluid from the apple
  10. Stir the apple through the flour mixture
  11. Break the egg into a jug
  12. Add the milk/buttermilk to the egg and mix well
  13. Gently stir the egg mix into the flour, stop once it starts looking like a dough
  14. Sprinkle some flour on the work surface
  15. Plop the dough onto it and pat it until it's about an inch thick
  16. Use a cutter or a knife to cut out scones
  17. Place the cut out scones onto the baking tray
  18. Pull the remaining dough together and then pat out again
  19. Brush the top of the scones with a little milk
  20. Bake for 15 minutes, until golden
  21. Cool on a wire rack for 10 minutes
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