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! I often have cooking apples in the fridge for an emergency pudding – like apple crumble – or for jazzing up a sausage casserole, so when I came across this recipe in an old book I was good to go.
I’ve just started a large de-cluttering exercise in the house. The children have homes of their own and Keith and I are contemplating a move to the country. We’re waiting to see what the effect of Crossrail will have on house prices in our part of Berkshire and then we’ll look slightly further away from London and the rat race. Because we’ve got a large loft space we’ve tended to keep things rather than throw them out. That includes a lot of children’s toys and other possessions. I’m trying to convince them that they don’t really need all their notes from university, but I’m not sure I’m winning that argument.
As part of the process, I’m culling my books. This is really difficult because I hate throwing books out – and I have loads. Lots of the more recent ones are on my Kindle now. (Keith made a strategic decision to buy one for my birthday some years ago in a bid to avoid being swamped by physical books. It worked, more or less.) Anyway, I have now released my business books to the wider world. I really have no need for Why Teams Don’t Work and What to do About It anymore, so it’s gone. (webuybooks.co.uk is brilliant for textbooks and all those self-help books that I find that I no longer need.)
Anyway, having ditched a few books I have rearranged the ‘playroom’ to make space for an exercise bike. This meant moving my cookery books and involved quite a lot of browsing. In one of them, I found this recipe for a large apple scone which I haven’t made for some time. Needless to say, Keith was delighted – and I was happy enough to eat two pieces. (Which is why I need the exercise bike.)
I had mine with butter. Keith ate his plain, but added cream when he had a slice for pudding. Can’t understand not having butter..
- Baking sheet
- Magic liner or silicone baking mat, optional
For the scone:
- 3 cooking apples
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 50 g butter
- 50 g caster sugar
- 120 ml milk
For the glaze:
- Demerara sugar
- Set the oven to 170°C, gas mark 5
- Grease a large baking sheet with butter (or use a butter paper)
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