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.
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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