There are some recipes that always remind me of being a child and a Sunday evening wasn’t complete if Mum hadn’t made an Apple Scone. She had (and still has) an old Hamlyn All Colour Cook Book (Hamlyn All Colour Cookbook) and the recipe originally came from there.
Makes 12 wedges
- 250g Self Raising Flour
- 4 tbls caster sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 50g butter, chilled
- 1 cooking apple – peeled, cored and grated
- 125ml milk
- 1 tbls tablespoons milk
- 2 tbls demerara sugar
- 0.5 tsp ground cinnamon (optional)
- Preheat oven to 200 degrees C.
- Sift flour into a large bowl and add sugar, baking powder and salt
- Rub in butter until crumbly.
- Add grated apple and milk and stir to form a soft dough.
- Turn dough out onto a lightly floured surface, then knead gently 8 to 10 times.
- Pat into two 15cm (6-inch) circles and place on greased baking tray.
- Brush tops with milk, and sprinkle with sugar and cinnamon.
- Score each round into 6 wedges or stamp out into round scones.
- Bake for 15 – 20 minutes, or until browned and risen.
Serve warm with butter (some good strong Chedder Cheese works well with it too).