I made some blackberry curd today and was deciding what I could use it for. I was thinking how well blackberries pair with apple so I decided to make some apple scones to go with my curd.
When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!
This recipe is based on my fruit scone recipe and we always had lovely comments from customers on how good the scones were and even had people taking a few extra home with them!
These apple scones are delicious with my home-made blackberry curd and clotted cream or they are just as good served warm with lashings of butter.
My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice.
To start pre-heat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7 and line a baking tray with baking parchment.
Prepare the apples by peeling, coring and cutting into 1/2cm cubes. Place them in a small bowl and coat in half of the lemon juice to stop them going brown.
Next make the buttermilk by mixing the juice of half a lemon with enough milk to make 75ml - after a few minutes it will look curdled and is ready to use.
You can buy buttermilk in the supermarkets or you can make it yourself.
In a large bowl weigh out the self-raising flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the caster sugar, ground cinnamon and prepared apples and mix.
Add the egg and 3/4 of the buttermilk into the dry ingredients and mix together with a knife.
Using your hands bring the dough together until it forms a smooth slightly sticky dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm/ 3/4inch thick then cut out 6 scones with a 6 cm round cutter.
Place the scones on the lined baking tray and brush with milk or any buttermilk that is left.
Bake for 12-14 minutes until golden brown.
Apple & Cinnamon Scones
Sarah’s serving: 6
Sarah's Skill: Easy
Baking time: 12-14 minutes
Recipe:
2 Eating Apples eg Golden Delicious
1 Lemon
75ml Milk
230g Self Raising Flour
1 tsp Baking Powder
40g Unsalted Cubed Cold Butter
40g Caster Sugar
1/4 tsp Ground Cinnamon
1 Large Egg
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) Gas Mark 7.
Line a baking tray with baking parchment.
Prepare the apples by peeling, coring and cutting into 1/2cm cubes. Place in a small bowl then coat in the juice of half the lemon to stop them going brown.
Next make the buttermilk by mixing the juice of the other half of the lemon with the milk and mix - after a few minutes it will look curdled and is ready to use.
In a large bowl weigh out the self-raising flour, baking powder and butter.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add the caster sugar, ground cinnamon and prepared apples and mix.
Add the egg and 3/4 of the buttermilk into the dry ingredients and bring together with a knife.
Using your hands bring the dough together until it forms a smooth slightly sticky dough. Only add more buttermilk if it is dry.
Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm/ 3/4inch thick then cut out 6 scones with a 6 cm round cutter.
Place the scones on the lined baking tray and brush with milk or any buttermilk that is left.
Bake for 12-14 minutes until golden brown.
Sarah’s extra slice......
Makes 6 scones with a 6 cm cutter.
When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.
I used golden delicious apples in my scones but any dessert apple will work.