The crisp apples at the start of the season are perfect for these Maple-Apple Scones. Make them with sweet Golden Delicious or Gala, or with tart Braeburns or Granny Smiths, whichever preferred. All whole-wheat... flour is another option to use; but the texture will be a little drier. Go easy with the spice when using it, so that the taste doesn’t take over. Eat the scones warm from the oven.
Put the cut apples into acidulated water (make this by adding 1 teaspoon of lemon juice to 2 cups of water) to stop them oxidizing. When ready to use them, drain and pat them dry on paper towels.
Sift together the flours, baking powder, salt and cinnamon, if using, in a large bowl. Stir in the sugar. Rub in the butter with the tips of your fingers, or pulse the mixture together in a food processor. The mixture should resemble coarse breadcrumbs.
Break the egg into a 2-cup measuring jug. Add the maple syrup and enough milk to bring the egg mixture to ½ cup. Beat together lightly.
Make a well in the dry ingredients and add the egg/milk mixture. Mix together with a spatula or a fork until it forms a soft dough. Fold the diced apple and raisins into the dough and knead lightly to form a ball. If the dough seems dry, add more milk, a tablespoon at a time.
Roll out the dough on a floured surface into a thick disc a little more than 1 inch high. Place the disk on a lightly floured cookie sheet. Cut it into 8 wedges with a palette knife and gently push them apart to separate them. The wedges will need room to spread and rise. Bake for 10-15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or low-fat cream cheese spread.
Chef Tips
These scones freeze well, for any left overs, bag them and freeze them for another day.
If whole wheat pastry flour is not available, then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier scone.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.
Reviews & Comments
No reviews yet.
Leave a Review or Comment