Scones have long been an ideal afternoon tea snack but most people usually head straight for the plain or pumpkin versions, leaving so many different flavours untried. This mix of apple, sultana and cinnamon makes for one of the best scone recipes you’ll ever try. It’s perfect with a little bit of butter or of course the classic scone addition, a dollop of cream paired with fruity jam. While they’re best enjoyed still warm and fresh from the oven, they will still taste absolutely delicious after being stored in an airtight container over a few days. Enjoy!
- 3 cups self-raising flour
- 1 teaspoon ground cinnamon
- 90g butter, chilled, chopped
- 1 cup milk
- 1 small granny smith apple, peeled, grated
- 1/2 cup sultanas
- Preheat oven to 220C. Line large baking tray with baking paper.
- Add flour and cinnamon to bowl of processor. Process for 30 seconds or until just combined. Add butter. Process until mixture resembles fine breadcrumbsTransfer to a large bowl.
- Make well in centre of mixture. Add milk, apple and sultanas. Stir mixture with butter knife until just combined. Turn onto a lightly floured surface. Knead gently, until mixture comes together and forms a dough. Set aside for 5 minutes to rest.
- Shape dough into a 4cm thick disc. Using a 6cm cutter, cut rounds from dough. Place rounds, touching, on prepared tray. Bake for 25 minutes or until golden and scones sound hollow when tapped. Cover with a clean tea towel. Set aside for 5 minutes. Serve.