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