Sunday, 24 November 2013
Apple crumble scones
It's been about a month and a half since we picked our apple trees, there's piles of apples sitting in our garage and I've finally got round to using some of them.
For the scones
225g self-raising flour
1 tsp baking powder
50g butter or margarine
25g light brown sugar
100 ml milk (plus a little extra if needed), I used almond but any will work
1 tsp vanilla extract
2 medium apples
2 tbsp oats/ground almonds
For the crumble
25g butter or margarine
50g plain flour
20g demerara sugar
1/2 tsp ground cinnamon
Preheat the oven to 200C/400F/Gas mark 6
Sift the flour and baking powder into a bowl. Rub in the butter or margarine with your finger tips until it resembles fine breadcrumbs, then stir in the sugar.
Mix the milk and vanilla extract together, then add enough milk to make a soft dough. Turn on to a floured surface and knead very lightly.
Split the dough in half and roll into two equal sized circles about 7-8" in diameter. Transfer one of the circles onto a baking tray and sprinkle 1 tbsp of the oats or ground almonds over the dough leaving a 1cm gap around the edge.
Peel and slice the apples and layer the slices evenly on top of the oats/almonds then sprinkle the other tablespoon of oats/almonds on top of the apples. Place the other circle on top of the apples and press the edges together.
For the crumble put the butter or margarine in a bowl with the flour and rub together to make breadcrumbs, then mix the demerara sugar and cinnamon in. Sprinkle the crumble on top of the dough and place in a preheated oven for 20 minutes or until golden brown and cooked through.