Normally my scones are pretty crumbly, which is as far as I'm concerned how they are supposed to be...but these have a more cakey consistency which I'm happy to go with this time around.
Apple Butterscotch Scones
2 cups of Plain Flour and 4 tsp of Baking Powder (Or Self Raising Flour instead...normally I will replace with 1/3 wholemeal four.....but I was out).
2 T Caster Sugar
Pinch salt
80 g butter
1 cup of Buttermilk (or if you are me and never have any 1 cup of milk with 1T of vinegar).
Filling
1 Apple (peeled and grated).
2 T butter
2 T brown sugar
2 T maple syrup (or golden syrup)
1/2 tsp cinnamon
Add dry ingredients to bowl and stir. Rub though butter. Stir in milk. Mixture will be a bit sticky...this is OK! Empty onto a floured bench (or floured chopping board for size) and spread.
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| Not pretty but you get the idea. |
Spread over scone mixture.
Grate apple over the top.
Roll up, roll up!
Slice into 1 inch pieces (most recipes like this say you will get 8-10 scones.....ummm no. More like 6-8!). Use a bread knife it cuts easier (yes, that's a Belinda tip)
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| Mum's helper.....in between trying to shovel brown sugar in his mouth |
Place on a baking tray covered with baking paper and brush with a little extra maple syrup.
Cook on 200c for about 20 minutes. Top will be a little brown and the bottom will be a little bit crunchy.
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| Classy chipped china and tea bags |
Serve with lashings of cream and a nice cup of tea.
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| Poppet, Percy and the remnants of afternoon tea.
CC
Linking up with Gingerbread this week. |
