“Why not go out on a limb?
That’s where the fruit is.”
~ Mark Twain
Go on…grab some apples and sultanas
for these delicious fruit scones!
I do love making scones!
Sieve the flour and rub in the butter.
Sugar and spice make scones so nice!
- 450g self-raising flour
- 2 tsp baking powder
- 75g butter, chopped
- 50g golden caster sugar
- 1 tsp cinnamon
- 60g sultanas
- 1/2 Granny Smith apple, peeled cored, fine dice
- 280ml buttermilk
- 2 eggs, beaten
- 2 tsp vanilla
Fresh apple and plump sultanas;
a great combination!
Whisk the egg and vanilla, add in the buttermilk,
then mix to form the dough.
Stamp out the scones using a floured, fluted cutter.
- Heat oven to 220°C/450°F/gas 7
- In a large bowl, rub the flour, salt and cold butter, until the mixture resembles fine breadcrumbs
- Beat the egg, then set aside 2 tbs for glazing the scones.
- Stir in sugar and cinnamon, then add the sultanas and diced apple.
- Add the vanilla essence to the beaten egg, then make a well in the centre of the dry mix and pour in.
- Now add the buttermilk, stir it in quickly, from the edges to form the dough.
- Tip onto a lightly floured surface and pat into a round.
- Dip a fluted cutter into flour, then cut out scones.
- Brush tops with of the scones with the reserved egg whisked with little milk, then place on to a lightly floured baking sheet
- Bake for 12-15 mins until risen and golden.
- Cool on a wire tray.
Brush with an egg wash, bake till golden
and cool on a wire rack.
I serve these scones with my Apple and Blackberry Jam,
for a double-apple teatime delight!