British Apple Scones are a nice change to the classic scone. Made in a round, it requires no cutters and is very quick and easy to make.
Do you love scones? I do, very much, but I usually make traditional afternoon tea scones.
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However, once in a while, I may make cream girdle scones or soda scones. When I was visiting my Aunt Virginia in Scotland last year, I happened upon a recipe for Apple Scone Round in one of her recipe books. I’ve made it a few times now and thought I’d share with you, too!
British apple scones are perfect if you want to whip up some scones quickly, because there’s no cutting and re-rolling involved. They taste wonderful too, so you won’t be giving up flavor. Just slather with some really good butter and enjoy them with a hot cup of tea!
British Apple Scones
adapted from an old cookbook (printable recipe below)
Start by sifting the dry ingredients together into a large bowl. Next, rub the butter into the flour mixture.
Add the sugar and grated apple.
Then add the buttermilk.
Mix everything together gently until a dough forms, then place on a floured countertop. (Don’t overwork the dough or the scones will be tough.)
Roll out into about an 8″ (20 cm) round then move onto a cookie sheet lined with a silicone sheet or parchment paper.
Score about half way through the dough, making 8 scones.
Brush with some milk (or buttermilk).
Next, sprinkle with some Demerara sugar.
Bake for about 20 to 25 minutes until golden brown. Move to a cooling rack. Allow to cool a little before cutting and serving with butter. You could serve them with jam, too, but I think it takes away from the flavor of the apples in the scones.
And don’t forget a cup of tea!
Let me know if you try this recipe, and what you think of it.
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- 140 g (1 cup) plain (all-purpose) flour
- 1/4 tsp salt
- 2 tsp baking powder
- 50 g (1/4 cup) butter (1/2 stick)
- 50 g (1/4 cup) sugar
- 1 medium sized Granny Smith (cooking) apple, peeled, cored, and coarsely grated
- about 4 Tbsp buttermilk (only use enough to make a soft dough, but not sticky)
- more buttermilk or milk for brushing the dough
- Demerara sugar to sprinkle (use white sugar if that's all you have)
Preheat oven to 400 F (200 C)
- Sift the flour, salt and baking powder together, then rub in the butter.
- Add the sugar, grated apple and some of the milk until a soft dough forms. Don't add too much or it will be sticky.
- Roll out onto a floured countertop into an 8" round (20 cm). Score into 8 pieces with a knife (cut half way though the dough). Place onto a cookie sheet lined with a silicone sheet or parchment paper.
- Brush with milk and sprinkle with sugar, then bake for 20 to 25 minutes until golden brown.
- Remove from oven and place on cooling rack. Enjoy while still warm with some good quality butter.
Nutrition Information:Yield: 8 Serving Size: 1 scone
Amount Per Serving:Calories: 474Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 17mgSodium: 559mgCarbohydrates: 65gFiber: 3gSugar: 13gProtein: 7g
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