Apple, Cinnamon & Sultana Scones
Ingredients
- 225 gr. (8 oz.) self raising flour
- Pinch of salt
- 75 gr. (3 oz.) butter or margarine
- 2 level tbsp. caster sugar
- ¼ tsp. ground cinnamon
- 50 gr. (2 oz.) sultanas
- 1 medium apple, peeled and grated
- (about 150 gr. (5 oz.) weight unpeeled)
- 1 large egg, beaten
- 3-4 tbsp. milk to mix
- Milk to glaze and Demerara sugar to sprinkle
- Preheat oven to 190°C.
- Place baking sheet in oven to heat up. No need to grease.
Method
I used to have an apple and cinnamon scone in the café in John Lewis when I was shopping. Then they stopped doing them, why I don't know, because you had to be early to get them before they ran out, as they were so popular. There was only one thing for it; make them myself.
Place the baking sheet into the oven to get hot.
Sieve the flour and salt into a bowl and rub in the fat until the mixture looks like breadcrumbs.
Stir in the sugar, ground cinnamon, sultanas and finally the grated apple. (If the apple is coarsely grated you can chop it a little)
Pour in the beaten egg and 3 tbsp. milk. Bring the mixture together with a knife and if it looks dry add a little more milk. Start to mix to a dough with your hands, gently. It should be soft but not sticky. Form the dough quickly into a ball and turn out onto a floured working surface.
Roll it out very lightly to about 1 cm. (½") thick. Cut into rounds and then reshape gently by rolling it between your hands to plump up the scone. Brush with milk and sprinkle over the Demerara sugar.and place on the hot baking sheet.
Bake at 190°C for about 12-15 minutes, or until the scones are well risen and golden brown. Place on a cooling tray.
Delicious eaten right away, but they freeze well and can then be defrosted and heated in the oven.
