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.