Autumnal Harvest- part II

Part two of the harvest (and I’m really quite proud of these): Devonshire Apple Scones. So called because that’s where the recipe comes from, but in this case particularly apt as the apples were actually picked in Devon too. These are quite buttery and satisfying as they are, but what I’d really like to do when I make them again is to reduce the butter quantity by about half and maybe add another egg (albeit a small one). I imagine they will be a little drier that way, so I’d serve them with a little pot of whipped cinnamon butter on the side. Oh yes.






For 8-10, depending on how large you want them to be.

  • 8oz / 200g self-raising flour (wholemeal or white)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 4oz / 100g cold unsalted butter
  • 2oz / 50g brown sugar
  • 1 egg
  • 2 medium apples

Heat your oven to 190°C / 375°F / Gas mark 5.

1) Mix together flour, baking powder, sugar and cinnamon.

2) Rub in the butter until the mix resembles fine breadcrumbs.

3) Core and peel the apples. Chop into cubes, as small as you can be bothered with. Add to the dry ingredients.

4) Beat the egg before adding it to the mix and stir. It will be a very dry and lumpy, but it will come together, I promise!

5) Shape 8-10 scones and place on a lined or non-stick baking tray, with a gap between them.

6) Bake for about 20 mins, then check and bake for another 5 minutes or so to get them nice and brown. Cool and enjoy!


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