Apple Recipe V3

Granny Smith’s Famous Apple Scones

Enjoy these yummy apple scones while they’re still warm, topped with clotted cream and warm poached apple slices.

Preparation: 15 minutes, plus chilling
Cooking: 18 minutes
Makes 14

450g self-raising flour
Pinch of salt
110g butter, chilled and diced
150g caster sugar, plus extra for sprinkling
4 South African Granny Smith apples
Pinch of ground nutmeg or cinnamon
1 large egg
Approx. 280ml milk
Clotted cream, to serve

1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Put a baking sheet into the oven to preheat (this helps to give your scones extra lift).

2 Sift the flour and salt into a large mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in 100g sugar.

3 Peel and core the apples, chop half of them and stir into the scone mixture. Slice the remaining apples thinly and put them into a saucepan with the remaining 50g sugar, a pinch of nutmeg or cinnamon and 100ml water. Heat and simmer until tender – about 10 minutes.

4 Beat the egg in a measuring jug, then add milk to bring the liquid up to 300ml, mixing well. Add just enough to the rubbed-in mixture to make a soft (not sticky) dough – there will be some liquid left. Bring the dough together.

5 Knead the dough lightly on a floured work surface for a few moments. Wrap in cling film and chill for 10-15 minutes, though no longer, as you don’t want the dough to be icy cold and tricky to roll.

6 Use a lightly floured rolling pin to roll out the dough to about 3cm thick. Use a 5cm plain or fluted cutter to stamp out rounds. Gather any trimmings together, re-roll and cut out more scones.

7 Arrange the scones quickly onto the preheated baking sheet. Brush the tops with the remaining egg and milk mixture. Immediately transfer to the oven and bake for 15-18 minutes towards the top of the oven, until well-risen and golden brown. Cool a little, then serve with the poached apples and clotted cream.

Cook’s tip: Avoid twisting the cutter when stamping out the scones – just press it straight through the dough. This will help your scones to rise evenly.