Apple & Cinnamon Scones

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.

Recipe steps:

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:

• Buttermilk Scone
• Pumpkin Spiced Scone
• Savoury Cheese Scones

Some other great recipes Autumn bakes:

• Spiced Apple Cake
• Eve’s Pudding
• Apple Jelly
• Pumpkin Cake
• Plum & Almond Galette
• Traditional Rock Cakes (also known as Rock Buns)

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

Buttermilk scones, flavoured with fresh apple and ground cinnamon, make the perfect mid morning snack or afternoon treat, served with jam and clotted cream.

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Prep Time: 10 minutes mins

Cook Time: 18 minutes mins

Total Time: 28 minutes mins

Servings: 8

Calories: 241kcal

Author: Lesley Garden

Equipment

• large mixing bowl
• weighing scales
• Measuring jug
• measuring spoons
• Fork
• Scone/cookie cutter
• Baking sheet
• Silicone liner or baking parchment

Ingredients

• ▢ 300 g self raising flour (plus extra for dusting worksurface)
• ▢ 50 g soft light brown sugar
• ▢ ½ tsp baking powder
• ▢ 1 pinch salt
• ▢ 2 tsp ground cinnamon (divided)
• ▢ ½ 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

MetricUS Customary

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.

Notes

1. Do not overwork the dough or it will result in tough, dense scones. Use a light touch and only handle the dough enough to bring together.
2. Liberally flour your work surface to stop the dough from sticking.
3. The buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
4. Grating the apple allows it to be incorporated throughout the mixture but you can leave in small pieces if you prefer.
5. Squeeze the grated apple to remove some of the juice, otherwise the dough will be too wet.
6. Baking times will vary depending on the size of the scone cutter used.
7. If you don’t have a scone cutter, use the bottom of a glass or cup to shape the scones. Alternatively use a sharp knife to cut the scones.

Nutrition Facts

Apple & Cinnamon Scones

Amount Per Serving

Calories 241 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 35mg12%

Sodium 30mg1%

Potassium 127mg4%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 11g12%

Protein 6g12%

Vitamin A 223IU4%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Breakfast

Cuisine : British

Keyword : baking, fresh apple cinnamon scones, Scones

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