For my second scone to celebrate World Bake Day I am going to adapt the traditional fruit scone. This scone can be served on its own as part of an afternoon tea party or it is delicious served with custard for a dessert. They are delicious eaten warm or cold.
350g (12oz) SR Flour
pinch of salt
1 tsp baking powder
85g (3oz) butter chilled and cut into cubes
4 tbsp caster sugar
150g pot of natural yogurt ( low fat or full fat, both work)
4 tbsp milk
1 tsp vanilla extract
1egg with 1 tbsp milk
(you may need extra to glaze the scones)
1tsp ground cinnamon
1 tsp ground nutmeg
3 tbsp Demerara sugar
4 tbsp soft butter
1 eating apple ( your choice of variety), peeled,chopped into small cubes
85g (3oz) Raisins
Put oven on Temperature 220C/200C Fan or Gas 7
Prepare the filling first
Beat half tsp of each spice and 2 tbsp Demerara sugar into the butter, then stir in the apple and the raisins.
Prepare the scone mix
Put flour,salt, remaining spices and butter into a food processor and pulse until butter can no longer be seen.
Add the sugar and pulse again. Transfer mix to a large mixing bowl and make a well in the centre.
Warm the yogurt, vanilla extract and the milk. (It should not be hot, just warm to your finger tip )
Tip into the dry mix and work into the flour using a metal table knife. Bring the dough together with your hands.
Turn the dough onto a floured surface and roll to about 30×40 cm.
Spread the fruity butter on the dough, then roll up from the long side, making sure you tuck the ends over neatly.
Mark and cut into 10 triangles.
Brush with egg was and sprinkle with Demerara sugar.
Flour your baking sheet. Space the scones onto the sheet then bake for 12 mins approximately until golden brown and risen.
Take out of oven and cool.