Apple and Raisin scones by Rose Hart
Apple and Raisin Scones
Apple & Raisin Scones served with cream and jam . So good you should have 2
by Rose Hart
Enjoy xx
This recipe will make about 6 x 65mm scones or 4 x 75mm scones
You will need:
230g Plain Flour (plus extra for dusting)
1tsp Cream of Tartar
½ tsp Bicarbonate of Soda
½ tsp Cinnamon
30g Caster Sugar
60g Butter
1 Eating Apple Grated (peeled and cored, about 90g prepared weight)
60g Raisins
6-7 tbsp Cold Milk
1 Egg beaten for glazing (optional)
Caster Sugar for sprinkling (optional)
Method:
Pre heat the oven to 180 degrees grease baking sheet.
Sift the flour, cream of tartar, bicarbonate of soda and cinnamon together.
Mix in the caster sugar and butter into the flour until the mixture resembles breadcrumbs.
Stir in the grated apple and raisins.
Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
You do not want to over handle the dough or the will be hard and tough.
Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter
Place your scones on the prepared baking sheet, reform the dough scraps and repeat until all the dough has been used.
Brush the tops with the beaten egg and sprinkle with sugar; this gives a glaze and crunch to the top.
Bake for about 10 – 12mins or golden brown.
These are best on the day of cooking but will keep for 2-3 days in an air tight container.
I served mine with blackberry jam and cream
