Apple and cinnamon scones

I have tried and tested many recipes for scones over the years and after numerous tweaks have finally created a version which incorporates a favourite flavour combination – apple and cinnamon.

When it comes to baking, I find the most difficult part is achieving a good rise, so remember not to overwork the dough before quickly cutting out the scones.


  • 200 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar
  • 50 grams butter
  • 175ml buttermilk
  • 50 grams apple (cut into small cubes)


  • Preheat the oven to 220 degrees and grease a baking sheet with butter.
  • Sift the dry ingredients into a bowl. Do this twice to ensure the baking powder is evenly distributed.
  • Rub the butter into the flour mixture until it resembles fine breadcrumbs and stir in the apple pieces.
  • Add the buttermilk, mixing with a fork to form a soft dough. Do this slowly as you might not need to use all of the buttermilk.
  • Roll out the dough on a floured surface until roughly 3cm thick.
  • Then use a pastry cutter to stamp out the scones. A 5cm cutter will yield roughly 6 to 8 medium sized scones or a 3cm cutter roughly 10 to 12 small scones. Coat the edge of the pastry cutter with a little flour to create a clean cut in the dough.
  • Place the scones on the baking sheet and brush the top with a little buttermilk and bake until golden brown, approx. 12 to 15 minutes.

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