Scones are small quick breads that are Scottish in origin but are enjoyed throughout Britain and Ireland. Traditionally they are served with cream at tea time. Many varieties of scones exist including savory ones. In the United States, where some ‘interesting’ varieties exist, scones have become a favorite item in coffee shops. The following recipe is one Scotland’s traditional scone recipes!
One medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk
Ingredients for glaze:
A little milk
1oz demerara (light brown) sugar
- Pre-heat the oven to 200C (400F or Gas Mark 6).
- Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough.
- Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.