Apple and Cinnamon Scones
HOW TO VIDEO : https://youtu.be/y2KuKK9GQzw I love these little scones and like any scone, they can be made in a jiffy. My addition of apple and cinnamon gives a very interesting twist. They can be topped with butter and jam of course but I also enjoy them with a slice of cheese.
This recipe will make 6-8 scones and I always make them by hand.
Ingredients
225g Self raising flour sifted
1 tsp baking powder
50g salted butter or margarine at room temperature and cut into dice
35g Caster sugar
25g dried apple chopped into pieces the size of a currant then tossed in ½ tsp ground cinnamon. Use fresh apple too but double the weight to 50g and cut into tiny dice.
(or for Orange and Cranberry scones – 25g dried cranberries plus the finely grated zest and juice of a small orange – use 1 tbsp less milk )
(or for mixed fruit scones – 30g mixed dried fruit dusted in 1/2 tsp mixed spice)
1 egg beaten with 3 tbsp milk
3 tbsp plain yoghurt
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Preparation
Sift the flour into a bowl with the baking powder. Rub in the butter until the mixture is crumbly then stir in with a knife the sugar and dried/fresh apple which has been tossed in the cinnamon (or cranberries and orange zest).
Stir in the yoghurt then add sufficient egg and milk (with orange juice if appropriate) and mix to form a reasonably wet dough. The dough needs to be more soft than pastry but not so sticky that you need lots of flour to work with it !
Handle this dough as little as possible – roll it out to about 1.5cm thick then cut out 8 scones with 5cm cutter – reshaping the trimmings as necessary.
Tip – flour the cutter between each scone then they will release easily.
Transfer the scones to a lightly greased baking sheet then brush the tops with a little left over egg and milk mix.
Bake at 220°C (Gas Mark 7, 425°F) for 10-12 minutes until well risen and golden.
Best eaten the same day.
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