Discussion
Apple Scones
8 oz self-raising flour (2 oz wholemeal + 6 oz white or all white)
1 level tsp baking powder
1 oz golden granulated caster sugar
2 oz butter at room temperature
Finely grated rind of 1 orange
1 medium to large desert apple, peeled, cored and cut roughly into small dice
Approx 3 1/2 – 4 fl oz semi-skimmed milk
Approx 1 level teaspoon of golden granulated or Demerara sugar
1. Preheat the oven to 200°C (fan) / 220°C (conventional) / Gas Mark 8.
2. Put the flour, baking powder and sugar into a large bowl and rub in the butter finely.
3. Add the orange rind and mix well, breaking up any ‘clumps’ that may have formed with the back of a spoon.
4. Add enough milk to form a soft dough. (The actual amount will depend on the amount of moisture in the orange rind and the apple.) Do the final mixing by hand: if it gets a bit too sticky, add a little more flour.
5. Divide into 2 equal pieces and form into balls.
6. Flatten each ball to form a patty approx. 4” across and place on a baking tray lined with non-stick baking parchment.
7. Cut a deep cross in each patty — going about half way through the mixture. (This is easier with a sharp serrated knife, which will cut the pieces of apple rather than dragging them through the mixture.)
8. Brush each patty liberally with milk and sprinkle a little granulated or Demerara sugar over the top to create a ‘crunch’ when baked.
9. Bake for approx. 20 – 25 minutes until well risen and golden, with a slight browning on the highest points — perhaps turning for the last 5 – 10 minutes to get an even colour.
8 oz self-raising flour (2 oz wholemeal + 6 oz white or all white)
1 level tsp baking powder
1 oz golden granulated caster sugar
2 oz butter at room temperature
Finely grated rind of 1 orange
1 medium to large desert apple, peeled, cored and cut roughly into small dice
Approx 3 1/2 – 4 fl oz semi-skimmed milk
Approx 1 level teaspoon of golden granulated or Demerara sugar
1. Preheat the oven to 200°C (fan) / 220°C (conventional) / Gas Mark 8.
2. Put the flour, baking powder and sugar into a large bowl and rub in the butter finely.
3. Add the orange rind and mix well, breaking up any ‘clumps’ that may have formed with the back of a spoon.
4. Add enough milk to form a soft dough. (The actual amount will depend on the amount of moisture in the orange rind and the apple.) Do the final mixing by hand: if it gets a bit too sticky, add a little more flour.
5. Divide into 2 equal pieces and form into balls.
6. Flatten each ball to form a patty approx. 4” across and place on a baking tray lined with non-stick baking parchment.
7. Cut a deep cross in each patty — going about half way through the mixture. (This is easier with a sharp serrated knife, which will cut the pieces of apple rather than dragging them through the mixture.)
8. Brush each patty liberally with milk and sprinkle a little granulated or Demerara sugar over the top to create a ‘crunch’ when baked.
9. Bake for approx. 20 – 25 minutes until well risen and golden, with a slight browning on the highest points — perhaps turning for the last 5 – 10 minutes to get an even colour.
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