Looking for a speedy teatime treat or pudding? This apple scone is quick to make and delicious to eat. Ready to eat half an hour after you thought of it.
I love to make large scones or, more accurately, I love to eat them. They appeal to my sense of real food fast. Basically, I'm a lazy cook who likes 'proper' food, and the apple scone ticks all the boxes - including one of my five-a-day! Even better you can spread the scone with butter - or cream if you're eating it for pudding.
What's in an Apple Scone?
Cooking apples
A variety like Bramley has a less dense texture and is less sweet than an eating apple. This means the pieces of apple will almost melt into the scone - but, as with most of my recipes, use what you've got.
Flour
The recipe says self-raising flour, but if you only have plain/all-purpose flour, then add an extra 2 teaspoons (10ml) baking powder.
Milk
Full-fat milk is best but, again, use what you have.
Secrets of success
Rub the fat into the flour so that it resembles fine breadcrumbs. If you aren't using a machine, this can be tedious (although I often can't be bothered to use a machine for this). Two tips to make it easier:
- Put the bowl you're using in the sink, then you're arms are at a better angle and don't ache so quickly
- Use frozen butter and grate it into the flour. It won't take so long to rub in.
How long will the scone keep?
Keep the scone for up to a week in an airtight box in the fridge, but it's really at it's best eaten in the first 2-3 days. If you won't eat it all, freeze the rest in portions.
How do you freeze Apple Scone
Cut into portions and freeze uncovered on a chopping board or baking sheet. When frozen, put into a plastic bag or box or wrap tightly with Beeswax Wrap.
What equipment do you need?
You will need a baking sheet for the scone and I like to put a liner on mine to reduce mess and make it non-stick without any extra fat. Either a piece of magic liner or a silicone baking mat. Both will go in the dishwasher - or use hot soapy water to clean.
If you like this...
...Why don't you try:
Apple Sponge Cake
Fruit Tea Scone
BEST APPLE AND PEAR RECIPE
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Recipe
Apple Scone
Ingredients
For the scone:
- 3 cooking apples
- 200 g self-raising flour
- 1 teaspoon baking powder (5ml)
- ½ teaspoon salt (2.5ml)
- 50 g butter
- 50 g caster sugar
- 120 ml milk
For the glaze:
- Milk
- Demerara sugar
Equipment
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Grease a large baking sheet with butter or use a liner
To make the scone:
- Peel, core and chop the apples - fairly small, but not too fine3 cooking apples
- Add the salt and baking powder to the flour and stir well.Rub the butter into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs. (Use a food processor or mixer if you prefer)200 g self-raising flour, 1 teaspoon baking powder, ½ teaspoon salt, 50 g butter
- Stir the sugar and milk into the butter/flour and mix to give a fairly sticky dough. Add the apple and mix well50 g caster sugar, 120 ml milk
- Coat your hands in flour and mould the dough into a rough ball. Place on the baking sheet and flatten with your hands to make a circle of about 20cm (8 ins.) in diameter
- Brush the top with milk and sprinkle with demerara sugarMilk, Demerara sugar
- Cook for 15 minutes or until slightly brown on top
- Cool on a wire rack, or serve when still warm.
Notes
- Serve hot or cold with butter or cream (or just as it is)
- Like all scones, this is best eaten on the day it is made. Warming it will improve it on subsequent days. Freeze any leftovers for up to a month
Elaine says
Can you make this Apple Scone recipe with wholemeal flour?
Susie Collings says
Hi Elaine, I've made it with half and half and it's good. 100% wholemeal might be a bit heavy.
Carol says
You said we can use eating apples if that’s all we have,how many grams of apple would it be please?
Thank you
Susie Collings says
Hi Carol, About 500g apples.
Donna says
Can this recipe me bade into individual scones? If so, would you know how many it makes please?
Susie Collings says
I would expect about 8-9 6cm scones.
Carol says
Love your recipe for the fruit scone I will be making this one today
Would it be ok to serve with custard?
Susie Collings says
Hi Carol, It's yummy with custard. Enjoy 🙂
Vivien says
I followed this recipe and felt I had to cook it about 10 minutes longer, the texture seemed a bit stodgy like it was still undercooked on the bottom. Tastes lovely though and I will definitely do it again as I have a glut of cooking apples from our tree to use up !
Thanks Susie.
Susie Collings says
Hi Vivien, Sounds like you have a real glut of apples! Regarding cooking time, ovens do vary of course, but I haven't had the stodgy problem. Now that I have lots of apples too, I'll cook it again and see how it goes. Cheers - Susie
Christine says
This gets 5 for it's good looks.
I'm going to try it out on the family this week
Susie says
Hi Christine. Thanks for your comment. Hope your family enjoy the scone! Susie.