Apple & cinnamon scones. Autumn has arrived and what better way to celebrate but with a warm cinnamon spiced scone with apple slathered in melting butter!
Apple and cinnamon scones are a delicious treat at any time of the year. But never more so than during Autumn, when the weathers on the turn and we start to look to food that’s just a little more comforting. Apple and cinnamon is a well loved taste combination, one flavour bringing out the flavour of the other. Eaten warm straight from the oven, with butter and some homemade Apple Jelly is there anything better? I don’t think so, these scones make a delicious treat any time of the day.
How do I ensure a light scone?
I make a good scone, and it’s something I enjoy baking and therefore bake a lot. However, I have friends who say that they struggle to bake a decent scone. Some complain about the lack of rise, others saying they are too tough.
Scone dough needs a light hand. As with all scones it is essential not to overwork the dough mixture! Most of the problems people tell me about when they are baking scones are the result of too heavy a hand and overworking the dough.
Here’s some advice on baking the perfect scone.
First you need to bring the dough very gently together with your hands, take care not to be too heavy handed, try to use your fingers rather than the palm of your hand.
Once combined into a rough ball, place on a very well floured surface. If using a rolling pin add a generous amount of flour to that too. You don’t want the dough sticking to either the board or your rolling pin. Gently roll the dough to around 2.5cm in depth before cutting and placing onto the baking sheet and baking in the oven.
If you overwork the dough it will not rise, you will be left with flat, hard scones. The less you work the dough the better the rise and the fluffier the scone. Cut the first round of scones then gently bring the leftover dough together again before cutting more scones.
Adding flavour to scones:
The addition of grated, wet apple will stop the rise a little. This is the case when adding any wetter flavour ingredient to a scone.
Therefore some baking powder is added to the scone mix to help the dough to rise. However, again do not be heavy handed with the baking powder add only the 1/2 teaspoon asked for in the recipe. Anything more will result in a scone that tastes terrible. Add just enough to get the scone to lift.
Point worth noting:
This recipe requires you to add 1 medium egg. However, I thought it might be worthwhile adding what to do if you only have a large egg.
If you add a large egg and the same amount of buttermilk, you will have too loose a mixture and the scones will be tricky to bind together. Instead, when using a large egg cut back a little on the buttermilk, say by around 10ml. This will balance out the liquid element and should keep the dough nice and light.
Can you freeze apple & cinnamon scones?
I am firmly of the opinion that scones are best eaten when warm and fresh from the oven, the day they are baked. They will keep another day, but past 2 days the start to taste a bit stale. For that reason I prefer to freeze leftover scones, something to take out and enjoy at a later date.
When freezing scones, simply allow to them to cool completely and place them in a container suitable for the freezer.
When taking your scones back out of the freezer they are best when warmed up a little in the oven before serving.
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Additional recipe suggestions:
If you like this recipe then try some of our other scone recipes:
Some other great recipes Autumn bakes:
If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids. This guide is full of great recipe suggestions, hints and tips for anyone who enjoys baking.
apple & cinnamon scones
- 250 g self raising flour
- 50 g soft light brown sugar
- 1/2 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1 tsp cinnamon
- 50 g unsalted butter
- 1 free range egg (medium)
- 100 ml buttermilk
- 2 apples (grated)
- Preheat oven to 220°C (200°C for fan assist oven)
- Add dry ingredients to bowl, then add butter and work through fingers until it resembles fine breadcrumbs
- In a measuring jug, mix egg with the buttermilk.
- Add liquid ingredients into dry ingredients and mix with a fork gently to just bring together. DO NOT OVERMIX!
- Fold through grated apples.
- Turn out onto floured work surface and either pat down to 1 inch or roll gently. Cut with a scone cutter or knife to desired shape and size. Brush top with egg wash or milk.
- Bake for 14-18 (depending on size) or until golden.
- This scone mixture before baking is wetter than that of a typical plain scone. Only handle the dough enough to bring together and liberally flour your work surface.
- The buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
- This recipe calls for 1 MEDIUM egg, using a large egg will make the dough too wet and not rise enough.
- Grating the apple allows it to be incorporated throughout the mixture but you can leave in small pieces if you prefer.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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