Apple and brown sugar scones served with caramel apple butter


Apple and brown sugar scones served with caramel apple butter


500g Self raising flour 

125g Butter 

100g Soft brown sugar 

1/2 tsp Ground cinnamon 

3 Apples

1 Large free range egg 

200ml Milk (approximately add half at a time to be sure)

For the butter:

100g Butter 

150g Icing sugar

The juice from the grated apples in the scone recipe 

Here’s how 

Place the flour into a large mixing bowl, add the butter and using your finger tips rub the butter into the flour to create a crumble type texture. 

Stir in the brown sugar and cinnamon. 

Grate the apples into a bowl and squeeze out the juice (keep the juice for later)

Add the drained grated apple and stir together. 

Make a well in the middle and crack in the egg in followed by half the milk. 

Stir the mixture together and add the remaining milk a little at a time until you have a firm dough, it wants to hold its shape and not spread outwards. 

Transfer the mixture onto a lightly flour work surface.

Press the mixture down with one hand and in with the other to create a compact dough before cutting into scones with a pastry cutter. 

Place the scones on a non stick baking tray before baking in a pre heated oven 200c for 12-14 minutes or until golden. 

Meanwhile put the squeezed out apple juice into a saucepan and boil until it reduces to a syrup. 

Beat tother the apple syrup, butter and icing sugar to make a delicious apple caramel butter for serving with the scones once baked.