Looking for a speedy teatime treat or pudding? This apple scone is quick to make and delicious to eat.
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 butter you can spread the scone with butter – or cream if you’re eating it for pudding.
What’s in Apple Scone?
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.
The recipe says self-raising flour, but if you only have plain/all-purpose flour, then add an extra 2 teaspoons (10ml) baking powder.
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 cover 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.
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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:
- Demerara sugar
- 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
- 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)
- Stir the sugar and milk into the butter/flour and mix to give a fairly sticky dough. Add the apple and mix well
- 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
- Cook for 15 minutes or until slightly brown on top
- Cool on a wire rack, or serve when still warm.
- 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