I remember the first time I had an apple and cinnamon scone was with my sister in Bewley’s cafe on Grafton street in Dublin one Christmas. We ordered one to share and after having one bite each we both decided we wanted one to ourselves. They are so yummy warm with melted butter and this is the perfect time of year to make them with all the apples falling from the trees.
900g plain flour
3tsp baking powder
55g caster sugar
3 heaped tsp cinnamon
150g small Apple chunks (skin removed)
450ml milk (approx)
For the topping: 1egg, 1/2 cup sugar and 1 tsp cinnamon
Preheat the oven to 220 degrees Celsius. In a large mixing bowl combine all the dry ingredients (flour, baking powder, sugar, cinnamon and salt). Stir in the apple chunks. In a measuring jug whisk together the 3 eggs and the milk.
Chop the butter measurement into chunks and add to the dry mix. Using your finger tips combine the butter with the flour mix until small bread crumb like consistency is reached.
Make a well in the centre and add the milk/egg mix and combine all the ingredients just until a dough forms. Do not over work or the scones will be tough.
Turn the dough out onto a flour surface and knead gently to form a round. Roll out to around 1inch thickness and cut to desired scone shape.
Combine the half cup sugar and cinnamon. Dip each scone top in the egg wash and then into the sugar/ cinnamon mix and transfer to baking tray.
Bake for approx ten mins or until golden brown.