Apple Scones with Caramel Drip.

We are still using up the apples that we have foraged on a couple of occasions and have picked from our garden.  I have stored some wrapped in newspaper and preserved some by dehydrating, making chutney, and have used them daily by making desserts and juices.  Today I am going to water bath some pie filling and make some of these scones.  I have made them before and Mr S loves them.  They are simple to make, a treat, but don’t cost too much money.  I am in the UK but tend to use cups to measure as it is quicker than weighing everything.  I got my cup measures from Poundland for £1 and you can pick them up at most places for little money now.

2 cups of plain flour

1/3 cup of sugar

2 tsp baking powder

1/2 tsp bicarbonate of soda

2 medium apples, cored and grated

1.5 tsp cinnamon

1/4 cup of cold butter or margarine

1/2 cup of milk.

3/4 cup of brown sugar

1/4 cup of granulated sugar

1/2 cup of milk

1 tbsp butter, unsalted

1/2 tsp vanilla extract

1. Heat the oven to 200⁰C.

2. Place all the scone dry ingredients in a bowl.

3. Rub the butter into the mixture.

4. Add the grated apple and the milk and mix into a dough.

5. If the dough is sticky add more flour or add a bit more milk if too dry to come together. All apples vary in moisture.

6. Split the dough into 2 balls, and form into 2 circle about 6 inches across and place on lined baking tray. Score 6 triangles in each circle.

7. Cook for 15 to 20 mins until golden brown.

8. Place on a rack to cool.

9. Make the caramel drip by putting the sugars and the milk in a saucepan and bringing them to a boil. Boil for about 3 minutes.

10. Remove from the heat and add the butter and the vanilla, stirring.

11. Cool the mixture slightly before dripping over the scones.

I dribbled a bit of caramel on half the scones and covered the other 6 completely. Both were really nice and I especially liked the cinnamon in them.  These will keep about 3 days in a tin but I tend to freeze 3/4 of them so that I don’t eat them all at once.