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.
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.
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