Cinnamon Apple Scones. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it.
The scones are made with a basic buttermilk scone base so the texture is supremely tender. Fall is on one of my favorite baking seasons. All the cozy and warm spices, apple, pear, pumpkin, and everything that screams comfort. You can have Cinnamon Apple Scones using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Cinnamon Apple Scones
- It’s 250 g of plain flour.
- It’s 50 g of caster sugar.
- It’s 1 of small pinch salt.
- Prepare 1 1/2 teaspoons of baking powder.
- You need 50 g of unsalted butter.
- Prepare 1 of Granny Smith or medium sized Bramley apple, finely chopped.
- It’s 2 teaspoons of cinnamon.
- You need 35 g of sultanas.
- You need 125 ml of full fat milk.
- It’s 1 of egg, beaten, to glaze.
With pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and egg yolk, blend well. They can be served for breakfast, afternoon snack or with a hot cup of tea. These Cinnamon Apple Scones are a tasty alternative to the regular scones.
Cinnamon Apple Scones step by step
- Pre-heat your oven to 200 C / Gas 6. Cover baking tray with greaseproof paper..
- Sieve the flour into a large bowl. Add the sugar, salt and baking powder. Chop in the butter and then rub it into the flour, etc until it resembles fine breadcrumbs. (I’m going to think of a better way of putting that one day – something unique haha)..
- Core and peel your apple and then finely chop it. You want tiny pieces, no more than 5mm. Put it in a little bowl and sprinkle the cinnamon over it. Give it a stir so that the cinnamon covers the apple completely. Add it into the flour/butter mixture and stir it all together so that the flour has coated the apple. This stops any chance of the fruit sinking to the bottom of the scones. Add the sultanas and stir these in too..
- Add half the milk to the flour/apple mixture and stir. A dough will start to form. Keep adding the milk getting your hand in to get that dough forming. You might not need all the milk, you don’t want the dough so sticky that you can’t work with it, but it just depends on the flour and how it absorbs. Basically you want a nice, soft, workable dough that isn’t a sticky, unmanageable mess..
- Once it’s the right consistency knead it for about 5 minutes. Turn it out onto a lightly floured surface and roll it out to a thickness of about 2.5 cms. Using a 5cm diameter cutter cut out your scones. Don’t be tempted to twist your cutter, this affects them rising. Just push down, effectively stamping them out. Re-roll out any excess dough and stamp out as many as you can..
- Transfer your scones to the baking tray and brush the top of each one with the beaten egg so that you get a nice golden brown glaze on the finished product..
- Bake for 15 minutes. Any longer and they tend to go a bit dry – nobody wants that! Once out of the oven transfer to a wire rack to cool. Serve warm if you like, or cool in whatever way takes your fancy..
- The scones keep in airtight container in cool cupboard for 2 to 3 days..
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Stir to form a soft dough. Line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar.