These apple cider scones are made with wholemeal spelt flour and flavoured with cinnamon. They are light, flavoursome and make for a great Sunday breakfast or teatime treat. Just spread with butter.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Afternoon Tea, Brunch
Cuisine: British
Keyword: apples, cider, cinnamon, scones, wholemeal spelt flour
In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.
8 oz wholemeal spelt flour, 2½ tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 tsp ground cinnamon, 1 pinch sea salt, 1 oz demerara sugar, 2 oz unsalted butter
Stir in the apples.
½ lb apples
Make a well in the centre, add the egg and cider and stir it into the mixture with a flat bladed knife.
1 medium egg, 2 floz fizzy cider
Gently form the mixture into a ball of dough with your hands, then place onto a greased or lined baking tray and press into a circle with your hands until it's about ¾" deep.
Score the scone into 8 triangles with a sharp knife.
Bake at 200℃ (400℉, Gas 6) for about 30 minutes or until the bottom sounds hollow when tapped. Don't worry if it's a bit brown on top.
Place on a wire rack to cool slightly, then cut the triangles and eat whilst warm. Best spread with butter.
Notes
Go lightly when handling scone dough, they can get tough if over mixed.Any type of apple will do for these scones, though they are a good way to use up windfalls.You can forgo the egg and add in some extra cider to compensate, but it will make for a crumblier scone.Best eaten on the day of baking or frozen for later consumption.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.