Roll the dough and whip up a batch of delightful scones, as Simran Dhanju shares her recipe for Apple, Cinnamon and Raisin Scones
Apple, Cinnamon and Raisin Scones
Ingredients:
- 1 large royal gala apple
- 2 cups flour
- 185g cold unsalted butter, diced
- 2tbsp flour extra
- 1tbsp baking powder
- ¼ tsp cinnamon powder
- 1/8tsp nutmeg, freshly grated
- 2tbsp caster sugar
- 1tsp kosher salt
- ½ cup heavy cream, cold
- 2 large eggs
- ¼ cup dark raisins
- ¼ cup confectioners’ sugar
- 1tsp lemon juice
- 1tsp milk
Method:
- Preheat oven to 190 degree Celsius. Line the baking tray with parchment paper.
- In a stand mixer bowl, fitted with the paddle attachment, add flour, baking powder, sugar, salt, cinnamon, nutmeg and cold butter; on a low speed, mix until butter remains pea-sized.
- Peel, core and coarsely grate the apple. Whisk eggs and cream together to combine well. Add grated apple and cream mix to the flour, give a quick blend to just combine and form a soft lumpy dough. Combine raisins with two tablespoons extra flour, add to the dough and give a quick blend at low speed.
- Dust the work surface generously with flour, dump the dough out and very gently knead to form a soft ball of dough; take care not to overwork the dough. Dust rolling pin with flour, roll out the dough just under 1” thick. Flour 3” round cutter, cut the circles of dough and place on the lined tray, leaving a small gap.
- Bake in preheated oven for 20 minutes. Allow scones to cool for 20 minutes. Combine confectioners’ sugar, lemon juice and milk and drizzle over the scones.
- Enjoy your scones!