Reader recipe: Spicy cinnamon and apple scones

Name: Reader recipe: Spicy cinnamon and apple scones
Ingredients: 3 cups Flour; 6 tsp Baking powder; 3 tsp Cinnamon, plus extra, for sprinkling; ¼ tsp Salt; 75 g Butter; 1 ½ cups Milk; 4 Apples, peeled, cored and cut into thin slices (Main); 1 sprinkle Raw sugar, a generous one, and extra milk, for glazing

Tam West

Reader Recipes

Reader Rosie Bosworth won Bite's recent apple recipe competition with these spicy cinnamon and apple scones. The judges said the recipe was one they had never come across before and they knew people would like to make the scones.

Rosie says: "This recipe is perhaps one of my favourite baking treats of all time. I used to make these years ago while working in a cafe and they would sell out before 10am to a flock of apple scone converts. Even my father - who is not a scone lover in the slightest - has come to crave them. Crammed full of sweet and tangy apples and spicy cinnamon, they are such a delicious winter pick me up on a cold drab day. They are perfect served warm fresh out of the oven, or reheated with lashings of jam and cream. YUM!"

For more apple recipes that got our attention, click here.

Ingredients

3 cups	Flour
6 tsp	Baking powder
3 tsp	Cinnamon, plus extra, for sprinkling
¼ tsp	Salt
75 g	Butter
1 ½ cups	Milk
4	Apples, peeled, cored and cut into thin slices (Main)
1 sprinkle	Raw sugar, a generous one, and extra milk, for glazing

Directions

Heat oven to 220C.
Sift flour, baking powder, 3 teaspoons cinnamon and salt into a bowl.
Cut butter in until the mixture resembles fine breadcrumbs.
Add 1 cup milk and mix quickly with a knife to a soft dough, adding more milk if required . Knead a few times.
Press the dough out on floured bench and cut into two. Place one half on to an oven tray dusted with flour and cover with ⅔ of the apples. Press the remaining dough on to the apples to cover and spread the remaining ⅓ apples on top.
Cut into 12 even-sized pieces. Brush the tops with a little milk, sprinkle with a generous amount of raw sugar and a little more cinnamon, if wished. Place in top half of the oven to bake for 15 minutes or until golden brown and cooked through.
Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone. Serve warm with a tangy boysenberry jam and freshly whipped cream.