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)
- 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