mary berry apple and cinnamon scones

apple and cinnamon scones

Basic ingredients for apple and cinnamon scones

• 1/4 cup cold butter
• 1 tablespoon 1 large Granny Smith apple peeled and diced
• 1/2 teaspoon cinnamon
• 2 cups self-raising flour
• 1/4 teaspoon salt
• 1/8 cup sugar
• 1/2 cup demerara sugar.

How to make apple and cinnamon scones

• Preheat oven to 220degC/428degF/gas mark 7.
• Now In a saucepan, melt one tablespoon of butter
• Cook the apple chopped for 5 minutes.
• Add the cinnamon to the mixture and continue cooking for 2 more minutes.
• Leave it to cool.
• Add the flour and salt to a medium-sized bowl.
• Mix the butter and crumbs until it resembles breadcrumbs.
• Add the buttermilk, sugar, and apple to the bowl.
• Mix until all ingredients are well combined.
• Now Place the mixture on a lightly floured surface. Knead the mixture until it forms a ball.
• After this, Place the cake on a baking tray and use a knife to cut it into 8 pieces.
• Sprinkle demerara sugar on top.
• Now Bake for twenty to twenty-five minutes, or until golden and risen.
• Let cool on a wire rack for fifteen minutes.
• Before serving, separate the wedges.
• This scone can be stored at room temperature for up 3 days or frozen for up three months.
• Mmm Scrummy!

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