“Oh my days, it’s Autumn!” apple and cinnamon scones
It’s October: Leaves are turning brown and crinkly, evenings are dark and mornings are crisp. More importantly, fruit is hanging about just begging to be picked. It’s the perfect time to be making spicy, appley treats. These scones have a sort of sweet yet savoury vibe to them and work excellently with a nice cup of coffee for breakfast, or brunch or whenever really.
They’re super quick and easy to rustle up and taste amazing straight out of the oven with a cheeky bit of butter on them.
250g plain flour
4 tablespoons caster sugar
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
50g butter, chilled
1 apple – peeled, cored and grated
2 tablespoons milk
2 tablespoons caster sugar
2 tablespoons muscovado (this is very optional, it creates a crunchier, darker flavour than just the caster sugar!)
1/2 teaspoon ground cinnamon
1. Preheat your oven to 220 degrees.
2. Sift flour, baking powder and bicarbonate of soda into a large mixing bowl, and add sugar.
3. Rub in butter.
4. Add in the grated apple and slowly begin to add the milk. Stir to form a soft, sticky dough.
5. Generously flour a surface and knead the dough for a couple of minutes.
6. Pat dough into a thick 15cm circle, about an inch and a half thick, (no need to be totally precise, this is a very “rough and ready” kind of scone!) and place in the centre of a baking tray (on greaseproof paper, naturally).
7. Brush on milk and sprinkle on sugars and cinnamon. Score the round into six wedges.
8. Pop in the oven for 15-20 minutes until golden brown.