Apple and Cinnamon Scones

HOW TO VIDEO : 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.


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 apple (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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