Apple and Raisin Scones

Sometimes it’s nice to have a scone with a bit of flavour, I have added cinnamon, grated apple and raisins to mine this time. They go perfectly with blackberry jam with lashings of cream.

This recipe will make about 6 x 65mm scones or 4 x 75mm scones

You will need:

  • 230g Plain Flour (plus extra for dusting)
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • ½ tsp Cinnamon
  • 30g Caster Sugar
  • 60g Butter
  • 1 Eating Apple Grated (peeled and cored, about 90g prepared weight)
  • 60g Raisins
  • 6-7 tbsp Cold Milk
  • 1 Egg beaten for glazing (optional)
  • Caster Sugar for sprinkling (optional)

Method:

  • Pre heat the oven to 180 degrees grease baking sheet.
  • Sift the flour, cream of tartar, bicarbonate of soda and cinnamon together.
  • Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
  • Stir in the grated apple and raisins.
  • Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter
  • Place your scones on the prepared baking sheet, reform the dough scraps and repeat until all the dough has been used.
  • Brush the tops with the beaten egg and sprinkle with sugar; this gives a glaze and crunch to the top.
  • Bake for about 10 – 12mins or golden brown.
  • These are best on the day of cooking but will keep for 2-3 days in an air tight container.

I served mine with blackberry jam and cream

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