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.
- 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
- The first thing you need to do is to sour the milk with a squeeze of lemon juice.
- Next, preheat the oven to 350°F.
- Grate half an apple, including the skin.
- Sift the flour and the cinnamon together into a large bowl.
- Carefully rub in the cold, diced butter.
- Add the sugar and the grated apple.
- Add the soured milk to the mixture and knead lightly.
- Tip out onto a floured surface and roll to a thickness of 1.5” to 2”.
- Use a crinkled cutter and cut your scones to the size you require. You should get about a dozen scones.
- 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.