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225g self-raising flour, plus extra for dusting
50g butter
4 tablespoons golden caster sugar
¼ teaspoon cinnamon
1 apple, peeled, cored and cubed
125ml milk, plus extra for brushing
(clotted) cream, to serve
optional: blackberry compote
As agreed, today we will show you how to make the best apple scones for the fall. Because September / October are the apple months, the scones are now extra tasty! Especially because we use Belle Bio appels and biologische Elstar via Rechtstreex because these apples come from De Lindegaard in Beusichem.
How to make the most delicious apple scones
Weigh the right amount of flour.
Put flour and butter in a bowl.
Rub the butter into the flour.
Until you have crumbs.
Add the sugar.
Add the cinnamon.
Stir it into the flour crumbs.
Peel and core the apple.
Cut it into small cubes.
Add the apple to the flour.
Add the milk to it.
Fold it all in, until combined.
Fold the dough double until smoother.
Shape a 3cm high circle from the dough.
preheat the oven to 220°C / 200°C hetelucht
Put the extra flour in a small bowl and dip the cutter in the flour before each scone you cut
Dip the cutter into the flour.
Cut out the scones.
Cut more scones from the left overs.
Dust the baking tray with flour.
Transfer the scones to the baking tray.
Bake the scones in 18-20 minutes golden.
Let cool on the tray then on a wire rack.
Whip the cream with 2 tablespoons of sugar into soft peaks.
Serve the blackberry compote which you made yesterday on the side.