Oaty Apple Scones
Oaty Apple Scones are very easy to make and taste delicious served warm, split open and spread with butter. It's baked as one large round scone cut into wedges, which takes out the hassle of rolling the dough and cutting out individual round scones.
You can add a handful of sultanas or blackberries to your apple scones if you like. Frozen blackberries are best for baking scones as they hold their shape much better during mixing and kneading.
Oaty Apple Scones: Makes 8-10 scones:
Time: 15 mins prep + 15 mins baking
Cost: 14p per scone*
Calories: 276 per scone*
*based on 8 scones made with butter
- 235g self-raising flour
- 50g butter or margarine
- 50g caster sugar (plus extra for sprinkling)
- 65g rolled oats (plus extra for sprinkling)
- 1/2 tsp baking powder
- 1 tsp cinnamon (optional)
- 1 apple, grated
- 120ml milk
- 1 egg, whisked
- 55g sultanas or frozen blackberries (optional)
- Pre-heat the oven to 200 C / gas mark 6. Line a baking sheet with grease proof paper.
- Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the sugar, oats and baking powder.
- Make a well in the centre of the dry ingredients and pour in the egg, milk, grated apple and sultanas or blackberries if you are using them. Using a blunt knife, mix until the ingredients have just come together. If the scone dough is too wet then you can add a little more flour, but it's best for the dough to be on the slightly wetter side rather than too dry for the scones to rise.
- Place the scone mix onto a floured surface. Shape it into a round flatish shape around 20-25cm in diameter. Place the round scone on the baking sheet and using a sharp knife, cut it into 8-10 wedges, right the way through. Sprinkle with oats and caster sugar if you like and bake for around 15 minutes until golden. Slice into wedges using the lines where the scones was cut before baking as a guide.
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