Apple Scones

It's Sunday and it's cold and I have a longing for Afternoon Tea. Not the fancy tea they serve in restaurants with finger sandwiches and dainty cakes but a more rustic variation with apple scones.
Apple scones are traditionally not cut into individual rounds before baking, rather the dough is rolled into a large circle and sliced into wedges when it comes out of the oven. While not as refined as tea scones they are equally delicious, moister and less sweet.

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
1/4 cup sugar
1 apple - peeled, cored and grated
1/2 cup milk

To glaze
2 tablespoons milk
2 tablespoons white sugar

Method

Sift flour, baking powder and salt into a large bowl. Rub in the butter until crumbly. Mix in sugar and grated apple. Add enough milk to form a soft but not sticky dough.
Roll dough out on a lightly floured surface into a 8" circle. Place on greased baking sheet, brush top with milk, and sprinkle with sugar. Mark into 8 wedges. Bake at 400 degrees F  for 20-25 minutes.

Traditionally these are served warm with butter and perhaps a thin slice of cheddar cheese but I think they're equally good with creme fraiche and and a fruity preserve. And, of course, a nice cup of tea.

Recipe by modernemama

Comments

[Susie Davis]

Hi!
I will try this recipe, as I love to bake moist delicious new pastries. I always thought scones to be too dried out and then required way too much coffee!
happy baking and partying~