My first real love for scones developed whilst working as a teenager in the 80s at The Maids of Honour in Kew Gardens. Me and a couple of my (still) best friends had Saturday jobs there serving the customers as well as eating half the produce!
Bill the baker, looking back, was fantastic. He would make extra scrag ends on the sausage rolls which we would have for our breakfast and it was non stop picking from then on.
Scones hot from the oven were also part of our morning scoffing ritual. The only question was to go for fruit or plain. It was often too tough a choice so we would often opt for both with copies amounts of clotted cream and Tiptree strawberry jam.
Maybe because of the quality of those scones, I have never been able to buy the shop bought variety. It is also pretty hard to make them regularly knowing mine will never match up to Baker Bill’s. But I thought it was high time I give them a try as it has been so long since I last made them.
I also wanted to put my own spin on a scone and here is what I did. Caramelised apples fried in butter and sugar added to the scone dough along with cinnamon. Totally scrumptious, I tell you. These caramelised apple and cinnamon scones are definitely a keeper.
My first batch was an utter flop in terms of riseage but I would not be beaten. Second batch were sublime. Warning to you, I used half wholemeal flour first time around. I sifted it and added in the unsieved bran. Don’t try this at home. They were more like biscuits!
Second batch made from all white (self raising) flour plus baking powder worked an absolute treat. So, here’s to success second time around and learning from our mistakes.
Caramelised apple & cinnamon scones
A delicious light and fluffy scone with caramelised apple pieces.
Ingredients
- 250 g self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 60 g butter
- 25 g caster sugar
- 1 large egg beaten
- 100 ml full fat milk plus a little extra for glazing the scones before cooking
For the caramelised apple 🙂
- 1 large apple peeled, cored and chopped into small chunks
- 25 g caster sugar
- 25 g butter
Instructions
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For the caramelised apple 🙂
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Fry the chopped apple in a large knob of butter and a handful of sugar until the juices evaporate and the apple begins to caramelise around the edges. This will take at least 5 minutes and will need to be watched to prevent burning. Once golden, remove from the heat and let the apple cool down while you prepare the scone mixture.
For the scones 🙂
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Pre-heat the oven to 200 degrees
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Place the flour, baking powder, cinnamon and sugar in a bowl
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Add the butter and rub into the flour mixture until it resembles breadcrumbs
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Whisk the egg in a measuring jug and add the milk
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Add this into the dry mix and stir it well
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Fold in the caramelised apples but do not use the remaining juice from the pan
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Place the dough onto a floured work surface and knead lightly
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Shape the dough into a circular shape (2cm thick) using hands not rolling pin as this keeps the air in the mixture
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Cut out scones and re-roll the dough to use up all the mixture
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Brush the scones with milk
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Place the scones on a baking tray lined with baking parchment
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Bake in the oven for 15 minutes until golden brown
WOW! What a FABULOUS recipe Laura! I also have to share this comment again with all who read this……..Laura says” Scones hot from the oven were also part of our morning scoffing ritual”……..LOL! Love it!
Thanks SO much for entering Tea Time Treats and for such an inventive recipe too!
Karen
Hi Karen,
I have to tell you I had a good laugh myself and so did one of my friends who worked there too! xx
Laura, these sound so delicious, I love the idea of caramelised apple and cinnamon, i think I would have eaten them all straight out of the oven.
Hi Jude, I cannot resist a freshly baked scone. I blame it all on working at The Maids of Honour! xx
It’s fruit scones all the way! This is a lovely idea for scones…cooked apple is always great and caramalised with cinnamon is even better!
Hi Laura, this is a good recipe to have for using up apples that are passed their best. That’s why I made it! x
Yum, Yum, Yum, Yum, Yum. A lovely recipe – great flavour combination and easy to follow as is your usual style.
Thanks Ren! I do try to make recipes easy. I like to make life simple xx
These are lovely a delicious flavour combination. Love you reminiscences about maids of honour!
Thanks Nazima, I do enjoy sharing a memory or two! xx
Was that possibly the best job you’ve ever had Laura? I know it would be mine! These scones sound scrumptious– thank you ever so much for entering TTT! PS: Is Maids of Honour still in existence? We’ll pay a visit next time we’re in Kew!
Yes Kate, it was pretty good AND it’s still there too! x
oh gosh that sounds gorgeous! i think apples fried in butter and cinnamon re pretty much one of the most delicious ways to whet one’s appetite, never mind the scones even!
Yes I agree with you, could eat apples like this every day!
What a wonderful combination of flavours! I don’t think I’ve ever made anything more adventurous than a raisin scone so definitely need to up my baking game, starting with these. Yum!
Thanks, I am amazed you haven’t made too many types of scones as you are such a prolific and talented baker!
Oh, oh, oh, these sound like my kind of scones. I love apple scones which my mother used to bake when I was young (using 100% wholemeal flour as she wouldn’t have white in the house). Such a nice idea to caramalise the apples first and then with added cinnamon, they just sound truly scrumptious Laura.
Thanks and I think your mother sounds like she knows a fair bit about baking! x
I made this for a family afternoon tea – lots of good bakers in my family and they are a tricky audience to please. The whole batch disappeared, and the recipe has been requested. I thought they tasted amazing and will be making them for the in-laws next!
That is greta to hear Liz, thank you!
Just went online to find a recipe for apple scones. Found this one. Tried it this morning and used my Halogen oven to fire up 200º C in about 5 minutes. They cooked to perfection. When my wife and I tried them still hot with blueberry jam and Greek Yogurt on top – we both nearly fainted with delight! They are as good as anything you can buy in the poshest of restaurants patisseries or bakeries. Perfect. I’ll be doing these again for sure.
Wow Jeremy, that is some compliment, thank you!
I’ve just made 2 batches of these and they are lush. Can I freeze them?
Hi yes you can freeze them and then defrost at room temp for a while followed by a re-heat in the oven for around 10 minutes,