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/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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