Yield 12 scones Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees. Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly. Add apple and milk. Stir to form soft dough. Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges. Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade. Optional: Add 1/2 cup currants to batter.
Time 35m Yield Makes 8 Number Of Ingredients 7 Steps:
Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix. Pour in milk and stir it in quickly, then fold dough over 2-3 times until it’s a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep. Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray. To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.
Time 30m Yield 12 Number Of Ingredients 11 Steps:
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges. Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Time 30m Yield 8 scones. Number Of Ingredients 9 Steps:
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Time 35m Yield 4 scones. Number Of Ingredients 11 Steps:
In a small bowl, combine the flours, brown sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the cream, egg yolk and vanilla; add to dry ingredients just until moistened. Stir in apple. Turn onto a floured surface; knead 10 times. , Pat into a 5-in. circle. Cut into 4 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 400° for 15-20 minutes or until golden brown. Cool for 10 minutes. Drizzle with caramel topping.
Time 42m Yield 12 scones, 12 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 400°F Grease a baking sheet. In a large bowl, combine flour, 2 tbls sugar, baking powder, and 1 tsp cinnamon; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in apples and walnuts. In a small bowl, combine milk and egg yolk, blend well. Add milk/egg mixture to the flour mixture and stir just until dry ingredients are moistened. On a lightly floured surface, gently knead dough several times. With floured rolling pin, roll dough to 1/2 inch thickness. Cut out scones with a 3-inch round cookie cutter. Place 2 inches apart on prepared baking sheet. In another small bowl, beat egg white until foamy. Brush egg whites over tops of scones. Mix together the cinnamon and sugar for the topping and then sprinkle this over the scones. Bake for 20-22 minutes or until firm to the touch. Immediately remove from the baking sheet and serve warm.
More about “apple scones recipes”
Time 45m Yield About 18 scones Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (204 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon and salt. Add the butter and toss to coat the cubes with flour. Cut the butter into the flour by rubbing it between your forefingers and thumbs until the butter pieces are between the size of peas and walnut halves. Add the chopped apples and toss gently to combine. Make a well in the center of the dry ingredients and pour in the cream. Toss the mixture with your fingers to combine, then knead gently to ensure everything is evenly moistened. Scoop 1/4-cup mounds of the dough onto the prepared baking sheets (I do this by hand because I like them to look craggy, but you can use a No. 16 (1/4-cup scoop)), leaving at least 1 1/2 inches between them. Brush the tops of the scones with the egg wash and sprinkle generously with turbinado sugar. Bake the scones, switching the sheets from front to back and top to bottom at the halfway mark, for 20 to 22 minutes, until the tops and edges are golden brown. The scones can be served warm or at room temperature.
