Monday, 15 April 2013
double apple cinnamon scones
...last weekend I had 3 baking disasters... all because I wanted to bake something simple with apples and it's funny isn't it, how when we try too hard it can all just go down the drain really quickly... I started with some apple and rolled-oat muffins but they came out like bricks... just so heavy, they also seemed to have a bit of an identity crisis between wether they should be a sweet or savoury food item... regardless, they were revolting and no end of jam, sugar or chutney could save them... next I moved onto what I thought would be some very simple apple, honey and chocolate cupcakes... combining bloggers challenges often ends in disaster... which exploded in the oven. I followed the recipe to the letter but they ended up on the inside roof of the oven and even once what remained of them had cooled they actually tasted like bad breath... not nice... my third attempt was a simple apple cake and this was a cake of mistaken identity when I grabbed the 'light' margarine from the fridge... they tasted lovely but apple sponge pancakes was not what I intended to make...
double apple cinnamon scones
the viking came in from a day in the garden craving sugar and knowing that the humble scone only takes about 15 minutes from flour sugar and butter to stomach he persuaded me to rustle some up... I stubbornly reached for an apple and then I spied the last of the incredible apple butter I bought in California lurking in the back of the fridge... so they're a bit like a chocolate chocolate chip but slightly perhaps healthier and of course the cinnamon is the perfect bedfellow for apples... fortunately we ended up in scone heaven - a very good place to be.
makes about 9 small scones
300g self-raising flour
1 tablespoon apple butter
2 tablespoons soft brown sugar
1 grated medium apple, skin on
8 fl oz milk
a pinch of salt
pre-heat the oven to 200C and prepare a baking sheet
place the flour and butters in a large bowl and rub together quickly with your fingertips
sprinkle in the sugar and salt and then the grated apple and mix in
add some of the milk and then, with a knife, bring the mixture together to form a dough. You may not need all the milk so don't use it all at once and only finish it if you really need it... you should have a firm medium dry dough
flour your work surface and pat out the dough to just thicker than half the depth of your scone cutter, then cut out your scones... you may have to re-form the dough half way through
bake for 12-15 mins until risen and golden
this month the alphabakes bloggers challenge has the letter 'A' as it's theme... it was very nearly my downfall and for that we can thank Caroline from Caroline Makes and her partner in crime Ros from The More Than Occasional Baker
eat and of course, enjoy!