After the balmy weather a few weeks ago it's definitely now autumn. Grey, cold, grey, wet, grey... you get the picture. So, feeling a tad depressed the other day as the sun refused to shine and it didn't seem to get light all day - welcome to Scotland - I decided to bake some scones to cheer myself up and found this recipe which is decidedly autumnal (I think).
Hope you enjoy these as much as we all did!
Makes 8 scones
225g self raising flour, plus extra for dusting
4 tbsp golden caster sugar
1/4 tsp cinnamon
1 apple, peeled, cored and diced
125ml milk, plus extra for brushing
clotted cream and raspberry compote (sort of - will explain below)
1. Heat oven to 220C/200 fan/gas 7. Tip flour into a bowl with butter then rub with fingers until the mix looks like fine breadcrumbs. Stir in sugar and cinnamon then add apple and give everything a mix.
2. Pour in milk and stir quickly, then fold dough over 2 - 3 times until smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep - I'd be tempted to make these slightly deeper if you want bigger scones, although it means you might get less than 8.
3. Using a 5cm cutter, cut out the scones until all the dough is used up. Brush tops with milk then place onto a lightly floured baking sheet and bake for 18 - 20 minutes until risen and golden. Allow to cool on the tray.
I served these warm with butter (yum) and a cheats raspberry compote that I made with some squished raspberries sprinkled with 2 tablespoons of caster sugar (icing would work too) to sweeten them up. Or, if you've been foraging for autumn blackberries (or been to the supermarket) you could make some of my super easy microwave jam. Delicious!
I got this recipe from Good Food and I'd be tempted to use a cooking apple rather than a dessert apple next time to give them more of an apple-y taste. I'd also bump up the cinnamon to 1/2 teaspoon too but really depends on your taste.