Apple Scone

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:

1. Put the bowl you're using in the sink, then you're arms are at a better angle and don't ache so quickly
2. 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

Apple Sponge Cake can be served warm for dessert or cold at teatime. The cake has a crispy top with an apple and sultana filling.

Fruit Tea Scone

Fruit Tea Scone is a family-sized scone - perfect served warm with butter and jam. Ready in about 35 minutes, it's easy to make - no rolling or cutting out to do.

BEST APPLE AND PEAR RECIPE

My favourite apple and pear recipes for cakes and puddings, and the odd casserole.

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Recipe

Print Recipe

5 from 1 vote

Apple Scone

Large scones are really quick to make. Try this apple scone for tea or for pudding. It's best eaten the day it's made.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Teatime

Cuisine: British

Servings: 8 slices

Author: Susie@Everyday Cooks

Ingredients

Metric - US Customary

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

Cook ModePrevent your screen from going dark

Equipment

Baking sheet

Magic Liner

or

Silicone baking mat

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 fine
  3  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 well
  50 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 sugar
  Milk, 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