Apple Drop Scones with Cinnamon Butter

Name: Apple Drop Scones with Cinnamon Butter
Yield: Makes 8–10 scones
Ingredients: 4 tsp ground cinnamon; 2 oz/56 g Demerara sugar; 2 oz/56 g caster sugar; 4 oz/112 g unsalted butter; 1 small crisp dessert apple, peeled; 4½ fl oz/125 ml milk; 1 tsp lemon juice; 1 oz/28 g unsalted butter, melted; 1 egg, beaten; 1½ tsp baking powder; 1 oz/28 g Demerara sugar; 4 oz/112 g plain flour; Pinch of salt

Preparation info

Makes
8–10
scones

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Prepare the cinnamon butter two or three days in advance and keep it, covered, in the fridge. The batter may be made the evening before you wish to serve the scones. Stir the batter and add the grated apple just before cooking the scones.

Ingredients

4 oz/112 g plain flour
Pinch of salt
1½<

Winter
Bread
Vegetarian

Method

To make the cinnamon butter, beat all the ingredients together. Spoon into pots, level the surface, cover with clingfilm and put in the fridge. Remove from the fridge at least 30 minutes before serving.

Mix the flour, salt, baking powder and sugar together in a bowl. Make a well in the centre. Mix the butter, egg, milk and lemon juice together and pour into the well in all the dry ingre