These Apple Scones are a delicious tea time treat! Remember not to twist the cutter when you stamp out the scones, just press straight through the dough. Makes 14
- 450g (1lb) self-raising flour
- a pinch of salt
- 110g (4oz) butter, chilled and diced
- 150g (5¼oz) caster sugar, plus extra for sprinkling
- 4 South African Granny Smith apples
- a pinch of ground nutmeg or cinnamon
- 1 large free-range egg
- about 280ml (10fl oz) milk
- clotted cream, to serve
- Preheat the oven to 200°C/Gas Mark 6. Put a baking sheet into the oven to preheat – this helps to give your scones extra lift.
- Sift the flour and salt into a large mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in 100g (3½oz) sugar.
- Peel and core the apples, chop half of them and stir into the scone mixture. Slice the remaining apples thinly and put them in a saucepan with the remaining 50g (1¾oz) sugar, a pinch of nutmeg or cinnamon and 100ml (3½fl oz) water. Heat and simmer until tender, about 10 minutes.
- Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml (10fl oz), mixing well. Add just enough to the rubbed-in mixture to make a soft (not sticky) dough – there will be some liquid left. Bring the dough together.
- Knead the dough lightly on a floured work surface for a few moments. Wrap in clingfilm and chill for 10-15 minutes, though no longer, as you don’t want the dough to be icy cold and tricky to roll.
- Use a lightly-floured rolling pin to roll out the dough to about 3cm (1¼in) thick. Use a 5cm (2in) plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.
- Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg and milk mixture. Immediately transfer to the oven and bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool a little, then serve with the poached apples and clotted cream.