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Apple & Cinnamon Scones

Light, fluffy scones flavoured with cinnamon, studded with pieces of tangy apple and finished with an optional honey glaze.

Delicious split and spread with butter, or clotted/whipped cream plus apple fruit butter, honey or blackberry jam.

Course Snack, Bread, Cake
Cuisine British
Keyword baking, autumn, easy
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 - 9 scones
Author Moorlands Eater

Ingredients

  • 350 g self-raising flour plus extra for rolling out
  • 2 rounded tsp ground cinnamon
  • 1.5 tsp baking powder
  • 1 large pinch salt
  • 90 g butter
  • 100 g caster sugar
  • 1 large Bramley apple approx. 250 - 280 g before preparing
  • 150 ml plain yogurt OR equal parts yogurt & milk, OR buttermilk

Optional (see Recipe Notes for alternative)

  • 1 tbsp honey for brushing on the baked scones

Instructions

  1. Preheat oven to 200°C /180° Fan /Gas 6 / 400° F.

  2. If your baking tray isn't non-stick, line it with baking paper or lightly grease it with extra butter.

    Tip. Unless you're greasing it with butter, try preheating the tray (minus baking paper) while the oven's heating up. This should give your scones a boost and help them rise more.

  3. Stir together the flour, cinnamon, baking powder and salt then sift into a large mixing bowl.

    Using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.

    Stir in the sugar.

  4. Peel and core the Bramley apple then cut into small dice approx. 5 - 8 mm square.

    Stir into the flour mixture.

  5. Gradually stir in enough of the yogurt or your chosen liquid to start forming a dough that's soft but not wet: different flours absorb varying amounts of liquid so you may not need all the 150ml or you may need a little more.

    Tip onto a lightly floured worksurface and very gently knead into a smooth-ish dough.

  6. Lightly sprinkle the top with flour then roll out approximately 3 cm thick: due to the weight of apples the scones may not rise as high as some so it's best to start off with them quite tall.

    Cut out the scones, gently bringing together the scraps and re-rolling to make more. A 7 cm cutter should make 8 - 9 scones.

  7. Place the scones on the baking tray and bake until risen and deep golden brown (13 - 15 min). Note that they'll be darker than regular scones due to the cinnamon.

    Transfer to a wire rack and brush with honey (if necessary, melt the honey first to make brushing easier). Leave to cool slightly.

  8. Serve warm, split and spread with butter or with clotted/whipped cream plus apple fruit butter, honey, or blackberry jam.

    Tip: pulling apart rather than cutting with a knife keeps the fluffy texture inside.

    Best eaten within 2 days. If not using straight away, cool completely before storing in an airtight container or freezing.

    Can be lightly reheated in a microwave, low oven, or air fryer.

Recipe Notes

Alternative topping. Instead of brushing the baked scones with honey when they come out of the oven, just before putting them in you can brush over a little more yogurt (or whichever liquid you substituted in the recipe) and sprinkle with sugar.