Wholemeal Apple Scones.
Apparently, spring has sprung, not that you’d tell from all this cold wet weather, April showers in May! And when the weather is miserable, I crave warming comforting bakes, and what’s more warming than cinnamon?
These devilishly simple and tasty scones are perfect with a smearing of butter and a cup of tea or coffee, perfect if you want a sweet treat in a rush! Or go wild and cut the cinnamon and pair it with a nice sharp cheddar on a cheese board!
As always I love to promote creativity with the recipes so experiment and let me know how you get on!
Ingredients
For the dough –
125 g self-raising flour
125 g wholemeal flour
1 tsp baking powder
50 g soft brown sugar
50 g butter, melted and cooled
125 ml milk
1 tsp cinnamon
¼ tsp salt
1 apple, cored and grated
For the topping -
1 tbs granulated sugar
1 tsp cinnamon
Demerara sugar to sprinkle (optional)
Milk for glaze
Method
1 –
Preheat your oven to 180 degrees C and line a baking sheet with a silicone mat or baking parchment. Set aside.
2 –
In a large bowl, sift together your flours, salt, baking powder and cinnamon. Add the husks from the wholemeal flour back in so everything is nicely combined. Add your grated apple and stir to break up and evenly combine.
3 –
Make a well in the middle of the dry ingredients and add your melted butter and milk. Stir to combine into a rough dough. Then, using your hands, bring it together and knead very briefly to combine.
Transfer the dough to your prepared baking sheet and, using your hands, shape into a rough circle about 20 cm in diameter and 3 cm thick. Once shaped, use a large knife and score the circle deeply (cut almost all the way through) into 8 segments. Brush the top with the milk and then sprinkle liberally with the cinnamon sugar and demerara sugar, if using. Reserve a little for after it has baked.
4 –
Bake in the middle of the oven for 20-25 mins until golden brown and baked fully in the middle. You can test this with a toothpick if needed. Remove to cool on a wire rack. While still warm, you can sprinkle on a little more cinnamon sugar and demerara sugar, if desired. Serve warm with butter or jam.
Store in an airtight container for 2-3 days.
