Apple and cinnamon wholemeal scones
For the scones
- 120g butter
- 4 tbsp brown sugar*
- 4 apples (Braeburn work well) cut into small chunks
- 4 tsp cinnamon
- 400g wholemeal flour, sifted
- 2 1/2 tbsp baking powder
- Large handful mixed nuts, chopped
- 150-200ml milk
For the salted caramel butter
- 90g salted butter
- 1 tbsp honey
- 1/2 tsp cinnamon
- *adjust the sugar to your preferred sweetness, or use an alternative.
These wholemeal scones are spiced with warming cinnamon and have a fantastic texture: each bite brings a soft, sweet pop of apple and a slight nutty crunch. The salted caramel butter is so easy to whip up (literally) and is delicious slathered over a warm scone.
- Preheat the oven to 200°C/400°F/gas mark 6. In a saucepan, melt a tablespoon of butter and tablespoon of sugar over a medium heat and add in the apples. Sprinkle with cinnamon and allow the apples to cook and caramelise in the butter and sugar for around five minutes until they’re soft and sticky. Set aside to cool.
- In a bowl, add the flour and baking powder, and mix with the butter using your fingers until you have a crumb-like consistency. Stir in a teaspoon of cinnamon, another tablespoon of sugar, the caramelised apple and mixed nuts. Mix well before pouring in the milk and stirring quickly.
- Fold the dough a few times before tipping on to a lightly floured surface. Pat the dough until it is approx. 3cm thick, then use a cutter or the bottom of a glass (alternatively, for a different-shaped scone, mould it into a round circle and cut into slices like a pizza). Brush the top with milk and sprinkle over a little sugar.
- Place the scones on baking parchment and pop in the oven for 15 to 18 minutes until golden and cooked.
- When the scones are ready, allow them to cool slightly. Make up the salted caramel butter by softening the butter and beating the ingredients together with a fork until you have a whipped butter. Spread it over your scones when they’re slightly cooled.