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Apple and cinnamon scones – Recipe and cooking

This recipe uses milk slightly soured with lemon juice. You might not have done this before, but it’s well worth a try. Souring the milk helps the chemical reaction with the baking powder that’s in the flour. This gives you a much better lift, which in turn gives you a lighter scone.


INGREDIENTS

  • 3 Cups self-rising flour
  • 4 Tbs. butter, diced and cold
  • 4 Tbs. caster sugar
  • 1/2 Braeburn apple
  • 6 oz. milk 
  • Squeeze of lemon juice 
  • 1 tsp. cinnamon 
  • Milk, to finish

INSTRUCTIONS

  1. The first thing you need to do is to sour the milk with a squeeze of lemon juice.
  2. Next, preheat the oven to 350°F.
  3. Grate half an apple, including the skin.
  4. Sift the flour and the cinnamon together into a large bowl.
  5. Carefully rub in the cold, diced butter.
  6. Add the sugar and the grated apple.
  7. Add the soured milk to the mixture and knead lightly.
  8. Tip out onto a floured surface and roll to a thickness of 1.5” to 2”.
  9. Use a crinkled cutter and cut your scones to the size you require. You should get about a dozen scones.
  10. Put on a non-stick baking sheet. I find that if you bunch them relatively close together you get a better lift. Then brush with milk and cook for about 10 to 16 minutes depending on size.

  • Gary MacLean

    Scots in New England Honorary Board Member Gary Maclean is a multi-award-winning chef who is a favorite presenter at the NH Highland Games. He is a senior lecturer at the City of Glasgow College and a MasterChef: Professionals champion in 2016. He is Scotland’s first National Chef and the author of Kitchen Essentials: The Joy of Home Cooking. He lives in Glasgow with his beautiful family.

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