The new crop of British apples are now appearing in the shops, so it is time for some apple recipes. I made an apple pie using Bramley and Cox apples for Sunday lunch and also some apple and cinnamon scones for tea.
For these I used Worcester apples which I am very fond of, as when I was a child we had a tree of this variety in the garden, which produced loads of these small, sweet, red apples every year.
Apple and Cinnamon SconesCourse: DessertCuisine: BritishDifficulty: Easy
1lb / 450gms self raising flour
4oz / 110gm soft salted butter
2oz / 55gm soft brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2pint / 300mls full cream milk (see my scone making tips for alternatives)
2 eating apples (I used Worcester apples)
- Sieve the flour, sugar, baking powder and cinnamon into a bowl.
- Add the butter and rub in until the mixture resembles bread crumbs.
- Core your apples and cut into small pieces. There is no need to peel them.
- Mix the apples into your rubbed in mixture.
- Add the milk (or an alternative – see my scone making tips), and mix to a soft sticky dough (you may need a little more), first using a round bladed knife and then your hands.
- Turn the dough out onto a floured work surface and knead lightly until smooth.
- Pat out to about 1 1/2inches / 3cm thick – DO NOT ROLL.
- Cut out using a round metal cutter. A 2inch / 5cm cutter should give you about 8 scones.
- Place the scones on a floured baking tray (or line baking tray with parchment).
- Now mix one tablespoon of granulated sugar with 1/2 teaspoon of cinnamon.
- Brush the scones with milk and sprinkle on the cinnamon sugar.
- Bake in a pre-heated oven 450F / 220C / fan assisted 200C / Gas Mark 7 for about 20 minutes until well risen and golden brown.
- Cool on a tray lined with a tea towel and cover with a tea towel.
- Serve slightly warm with clotted cream and apple butter, or straight from the oven with lashings of butter.
Apple Butter Recipe
I wanted a sweet spread to serve with my apple and cinnamon scones and found a recipe for apple butter in a book written by Patricia Lousada, “An American Sampler”. I have changed the recipe so that it can be made in a slow cooker, rather than in the traditional way on top of the cooker. It means that you do not have to stand stirring the mixture continually for up to an hour, but can leave it to cook without worrying about it burning.
The finished product is darker than the one made by the traditional method, probably because the apples oxidise during the longer, slower cooking, but there is no difference in taste.
- Preparation time – 15 minutes.
- Cooking time – Overnight plus 2 to 2 1/2 hours.
- Yield – 1 1/2lb / 640gms.
2lb / 900gms cooking apples (I used Bramley apples)
1/4 pint / 150mls cider
Approximately 6oz / 165gms soft brown sugar
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground all spice
- Wash and cut your apples into large chunks (no need to peel or core) and place into your slow cooker with the cider. Cook on low until the apples are very soft. I cooked mine overnight.
- When the apples are soft, push them and any cooking liquid through a sieve. You should have a smooth apple puree with a little peel left in the sieve.
- Weigh your puree. It should be about 1lb / 8oz / 675gms. For every 8oz / 225gms add 2oz / 110gms soft brown sugar. Pour into a saucepan and add the spice and cook over a fairly high heat, stirring continuously until the sugar is dissolved and the mixture reaches boiling point.
- Now return to your slow cooker, set on high and cover with a tea towel under the lid (to absorb any steam) and cook for about two hours, stirring occasionally.
- After two hours remove lid and test by putting a teaspoon of the mixture on a cold saucer. If it keeps it’s shape the apple butter is ready to put in jars.
- If the apple butter doesn’t keep it’s shape then continue to cook with the lid off, stirring and testing every 15 minutes. Mine took about 2 1/2 hours.
- Bottle in sterilised jars.
- You should need one 1lb jar / 450gms jar and one 1/2lb jar / 225gms jar.
- Store in your fridge.
Apple and Cinnamon Scones with Apple Butter
Apple butter is delicious with the apple and cinnamon scones, and is also very good as a spread on bread or toast. You could also try it stirred into plain yoghurt, or as a topping for porridge.
Next time I will continue the apple theme, with more apple recipes.
I do hope you try the apple and cinnamon scones. They got the thumbs up from the tea room customers. If you do make them please get in touch, I would love to hear from you.