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spiced apple scones

Spiced Apple Scones

Karon Grieve
Super easy scones with juicey apple and spices, perfect for Autumn
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course baking
Cuisine Scottish
Servings 16 people
Calories 134 kcal

Ingredients
 

  • 1 large egg
  • 125 ml Greek yogurt or buttermilk
  • 2 tbsp ginger syrup or golden syrup/corn syrup
  • 450 g plain flour all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 100 g butter chopped
  • 300 g apples eating apples
Metric - US Customary

Instructions
 

  • Preheat oven to 220C425F/Gas 7 and line a large baking sheet
  • Whisk the egg along with the yogurt and syrup in a jug and set aside.
  • Sift the flour, salt, baking powder and cinnamon into a large bowl.
  • Add the chopped butter and rub in to form a bread crumb like mixture.
  • Grate the apples (including the skin) and disscard cores. Add apple to the mixture and stir in. Now add a little of the eggy mix and make a dough. You won't need all of the liquid here.
  • Pat out the dough on to a floured surface about 2.5cm/1" thick and use a cookie cutter to cut out rounds. You should get about 16 from this mixture.
  • Place on oven tray and brush the tops with the left over eggy mix and then scatter over some Demerara sugar.
  • Bake for approximately 15 minutes or until golden and a little skewar comes out cleanly.
  • Let cool on a wire rack and then enjoy with butter, jam and a cuppa!

Notes

Scones of any type are always best on the day they are made but will keep for a couple of days, just warm them in the oven to revive them.
Scones freeze really well for up to 3 months

Nutrition

Calories: 134kcalCarbohydrates: 27gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 125mgPotassium: 74mgFiber: 1gSugar: 5gVitamin A: 38IUVitamin C: 1mgCalcium: 83mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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