My mums apple trees are very prolific. They produce more apples than they can actually consume. I always like to come up with ways that she can use them to provide a bit more variety to the usual pies and crumbles (not that I would ever turn down a bowl of my mums apple pie or crumble!)
Last year she made my lovely honey apple oat cake (https://colonialcravings.wordpress.com/2014/10/17/apple-honey-oat-cake/) but this year I thought I would suggest these as an ‘anytime’ treat. These are yummy for breakfast, lunch or dessert!
The chunks of apple add great texture and the spices give them a lovely autumnal feel.
I reckon these would make an excellent base for the traditional Cornish delicacy of ‘thunder and lightning’, that’s scones topped with clotted cream and treacle. Because cream teas aren’t just for summer!
makes about 15
500g plain flour
1 tsp bicarbonate or soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp allspice
pinch of salt
1 large eating apple (about 200g before it’s peeled and cored)
250-300ml buttermilk or milk soured with lemon juice
brown sugar to decorate
Pre-heat the oven to 200°c and put a large non-stick baking sheet in there to get nice and hot.
Sift together the flour, raising agents and spices into a large mixing bowl. Use a fork to mix through the salt and sugar and then lightly rub the butter into it with your finger tips.
Peel and core the apple and then cut it into small dice. Toss this through the flour mixture and then make a well in the centre of the bowl. Pour in about a third of the buttermilk/milk and stir it together. Keep adding more milk and mixing until you have a nice soft, but not sticky, dough. You might not need the full 300ml.
Turn the dough out onto a lightly floured surface and gently pat it out until it’s around 1″ thick. Stamp out circles of the dough, being careful not to twist the cutter and re-rolling the dough as necessary until it has all been used.
Take the hot tray out of the oven and arrange the scones on it. Brush the tops of them with a little milk and then sprinkle them with a little brown sugar.
Bake the scones for 20-22 minutes, until they are well risen and nicely browned. Transfer them to a wire rack to cool and eat them with clotted cream or enjoy them whilst they are still a little warm with lashings of butter.