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.
Notes
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.
Nutrition Facts
apple & cinnamon scones
Amount Per Serving
Calories 201Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 14mg5%
Sodium 16mg1%
Potassium 132mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 2.1mg3%
Calcium 45mg5%
Iron 0.4mg2%
* 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 •