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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Servings: 8
Calories: 241kcal
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 teaspoon baking powder
- 1 pinch salt
- 2 teaspoon ground cinnamon (divided)
- ½ teaspoon 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 tablespoon 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 ½ 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 ½ inch) scone cutter.
- Remove the scones from the oven and place on a wire rack to cool for 5-10 minutes before serving.
Notes
- 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.
- Liberally flour your work surface to stop the dough from sticking.
- The buttermilk in the UK is quite thick, if you are using milk, you may need to reduce the quantity.
- Grating the apple allows it to be incorporated throughout the mixture but you can leave in small pieces if you prefer.
- Squeeze the grated apple to remove some of the juice, otherwise the dough will be too wet.
- Baking times will vary depending on the size of the scone cutter used.
- 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 •
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