This recipe is scone… To… Make you hungry! Hahaha, scone puns. Any way I hope you enjoy making these as much as I did!
* Makes between 15 to 20 scones (depending on how big you cut them). Reduce the quantities accordingly if you want to make less, or increase if you want to go scone crazy!
For the scones:
- 500 g plain flour
- 4 tsp baking powder
- 1 tsp salt
- 100 g butter (room temp, not melted)
- 60 g castor sugar
- 50 g sultanas
- 300 ml milk
- 1 large eating apple (skinned and diced into small pieces)
- 1 egg (for brushing scones with)
For the filling:
- 200 ml of double cream/whipping cream
- 2 – 3 drops of vanilla essence or the seeds of one vanilla pod
- 3-5 tbsp caster sugar (depending on how sweet you want it)
- Jam of your choice. I recommend the classic strawberry, but any type would be great!
1: Pre-heat your oven to 200 degrees Celsius then take your raisins and put them into your milk to help re-hydrate them and prevent them from burning in the oven.
2: Mix the flour baking powder and salt together in a bowl then Take the butter and the flour mix and rub together using the tips of your fingers until you get a fine bread crumb like texture.
3: Add the caster sugar, milk and raisins in next and mix with a spoon until it forms a crumbly dough and starts to form a ball.
4: Peel and dice your apple into small bit size pieces then add to your dough mix. Keep moving the dough around until you get an even distribution of apple and raisin.
5: Lightly flour your kitchen bench and turn out your dough onto it and bring it together with any little stray bits from the bowl. Grab a rolling pin (big glass bottle will work too) and gently roll out your dough until it’s about 3 cm thick. If the edges start to break, gently press them bake in with your hands.
6: Take a shape cutter and start cutting out your delicious mouth watering scones! Place on to a baking tray lined with baking paper and bake for around 25 to 30 minutes for big scones or 15 to 20 minutes for smaller scones. Basically until the top is Golden brown and the base is firm. You can grad a skewer an poke it into the center of one to check. If it comes out clean, they are ready.
7: While they are baking get your cream and starting whipping until it for soft peaks. Add your vanilla essence and sugar and whisk again until the cream holds it shape. Be careful to not over whip.
8: Finally take the scones out of your oven and let them rest for about 5 minutes to slightly cool. Then go crazy with your cream and jam and eat them before someone realizes that you’ve made scones and you have to share them!
Disclaimer: We do not recommend eating 15 to 20 scones in one sitting, it may lead to health complications. So any that you don’t eat, you can put into air tight bags and freeze for up to 1 week or store in your cupboard for up to 4 days.