These homemade scones are heartwarming, satisfying and simple to make. Spiced with ground cinnamon, brown sugar and filled with diced apple. Serve warm shortly after the oven with a warm cup of tea.
- 2 cups (300g) gluten free plain all purpose flour, you can also use regular wheat plain flour
- 3 tsp (10g) baking powder
- 1/4 cup (50g) light packed brown sugar
- 2 tsp (3g) ground cinnamon
- Pinch of salt
- 80g (1/2 cup) unsalted butter, chilled and cubed
- 1 heaping cup (150g) peeled and diced apple, I use Granny Smith
- 1/2 cup (120ml) + 3 Tbsp milk of choice, I use almond
- 1 Tbsp 15g raw granulated sugar
- 1/4 tsp ground cinnamon
- 1–2 Tbsp milk of choice, I use almond
- Pre-heat oven to 200ºC (400ºF). Line a baking tray with parchment paper, set aside.
- In a high-speed food processor, add flour, baking powder, sugar, cinnamon and salt. Pulse a few times to incorporate. NOTE: please see notes below the recipe for another method if you don’t have a food processor.
- Add chilled butter cube and blend on high for 20 seconds until crumbly.
- Transfer mixture to a large mixing bowl.
- Make a well in the centre and pour in the milk. Using a spatula or wooden spoon, fold until just combined.
- Add diced apple and mix until a dough begins to form, you may want to use your hands for this step. Ensure not to over-mix, there will still be lumps of flour throughout and that’s ok.
- Lightly flour your bench top or board.
- Transfer dough onto floured surface and lightly knead to bring any loose bits together. Pat it out and form into a thick round, approx. 2cm-3cm high.
- Cut into 8 triangle wedges. Transfer to lined baking tray. Leaving a 1-inch gap between each scone.
- In a small mixing bowl add the sugar and cinnamon. Mix to combine.
- Lightly brush the tops of each scone with the milk.
- Sprinkle each with the cinnamon sugar.
- Bake for 25-30 minutes or until tops are golden and scones are solid.
- Remove from oven and cover scones with a clean tea towel for 5 minutes. This will trap the steam in the scones, keeping them well risen. This will also soften the scones.
- Remove tea towel and serve warm, plain or with butter, whipped cream or jam. Or cool scones completely on a wire rack and serve later.
- Store in an airtight container, in the pantry, for 2-3 days. These scones are best consumed when they’re freshly baked!
*If you don’t have a food processor, simply whisk all dry ingredients in a large bowl and add cubed butter. Rub the butter into the flour using your hands, until it resembles coarse crumb.