Cinnamon Apple Scones
Ingredients
Apple mixture
- 80g diced eating apple
- 10g butter
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Scone dough
- 265g self-raising flour
- 1 teaspoon baking powder
- 65g lightly salted butter
- 35g caster sugar
- 1 teaspoon vanilla extract
- 100ml warm milk
- 2 teaspoons lemon juice
- 1 egg
Cinnamon sugar
- 2 teaspoons caster sugar
- 1/2 teaspoon ground cinnamon
Preparation
Make the apple mix first by adding butter, sugar, diced apple, and cinnamon to a small pan on the hob and heating on medium heat for 3-4 minutes, stirring gently a few times until sugar dissolves. Set aside to cool.
Preheat oven to 200 degrees Celsius. Add milk and lemon juice to a cup, stir, and set aside. Put flour, sugar, vanilla, and baking powder into a mixing bowl, add and rub in the butter, then add the milk mixture and use a fork to mix until about three quarters combined before stirring in the apple mixture to form a dough.
Flour the kitchen surface, pat the dough out, fold it over twice to smooth, shape back into a round, and roll out approximately 3 cm deep.
Cut scones using a 6-8 cm round cutter, pressing down firmly without twisting, then lift and set aside. Repeat, shaping and re-rolling the dough to get the remaining scones. Gently brush the tops with the egg.
Scatter a baking tray with a handful of flour and bake for a few minutes. Add the scones and bake for 10-12 minutes until golden. Set aside to cool, mix cinnamon and sugar together in a bowl, and dust the scones with a shaker or sieve.
