Apple & Cinnamon Scones

• portions: 8 servings
• temps actif: 10 minutes
• temps total: 28 minutes

Ingrédients

300 g self raising flour (plus extra for dusting worksurface)

50 g soft light brown sugar

1/2 tsp baking powder

1 pinch salt

2 tsp ground cinnamon (divided)

1/2 tsp freshly grated nutmeg

50 g unsalted butter

1 large free range egg (plus extra egg, beaten to make an egg glaze to pain over the scone before baking)

100 ml buttermilk

200 g grated apple (from 2 medium sized Granny Smith apples, or similar)

1 tbsp demerara sugar

Instructions

Preheat the oven to 220°C/200°CFan/390F. Line a baking sheet with a silicone mat or baking parchment.

Place the flour, light brown sugar, baking powder and salt into a mixing bowl. Add 1.5 teaspoon of the ground cinnamon and all of the nutmeg.

Now add the butter and rub it into the flour mixture with your fingers until it resembles fine breadcrumbs. Work quickly as you don't want the butter to warm up and melt.

Peel, core and grate the apples. Then take the grated apple into your hands and give it a gentle squeeze to remove some of the excess juice. This step is important as you don't want to have wet scones!

Now add the apples to the flour mixture and stir through, ensuring all the grated apple is separated and covered in flour.

In a measuring jug, mix the egg with the buttermilk.

Add the egg mixture into the dry ingredients and mix gently with a fork, just enough to bring the mixture together into a dough. DO NOT OVERMIX OR KNEAD THE DOUGH!

Turn the dough out onto a well floured work surface and gently pat down to 2.5cm (1").

Cut the scones with a scone cutter or knife to the desired shape and size. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones.

Place the scones onto the baking sheet and brush the top of each scone with egg wash or milk.

Place the demerara sugar into a small bowl and stir through the remaining 1/2 teaspoon of ground cinnamon. Sprinkle a little of the cinnamon sugar over the top of each scone.

Place the scones into a warm oven and bake for 14-18 minutes until golden. Note that cooking times will vary depending on the size of the scone cutter used. I used a 6cm (2 1/2 inch) scone cutter.

Remove the scones from the oven and place on a wire rack to cool for 5-10 minutes before serving.

Nutrition

• Calories: 241 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 35 mg
• Sodium: 30 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 11 g
• Protéines: 6 g