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 /
(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 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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