Indulge in the heartwarming delight of Apple Spice Scones; the perfect treat for the winter months. The chunks of pink lady apple add a burst of fruity goodness, making these scones a simple yet satisfying choice. Serve with a dollop of Western Star Spreadable for an extra touch of indulgence.
Ingreadient:
- 2 ½ cups self-raising flour, extra for kneading
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon mixed spice
- ¼ cup caster sugar
- 100g cold Western Star Chef’s Choice unsalted butter, chopped
- 1 large (200g) pink lady apple, finely chopped, cored discarded
- 200ml milk
- 1 egg yolk
- Western Star Spreadable, extra to serve
Direction:
- Preheat oven to 200C fan forced. Grease a large oven tray. Sift flour, 1 teaspoon of the cinnamon and spice into a large bowl. Stir in 2 ½ tablespoons of the sugar. Add 80g of the butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. (see tip)
- Stir in apple. Make a well in the centre. Whisk together milk and egg yolk. Add to flour mixture. Using a flat-bladed knife, stir until incorporated. Use your hand to bring together to form a dough.
- Turn out onto a bench lightly dusted with extra flour. Gently knead to form a smooth, soft dough. Don’t over-knead. Pat out dough to a 2cm thick round. Place onto prepared tray. Use a sharp knife to cut into 10 wedges about 5mm deep. Brush with remaining melted butter and sprinkle with remaining 2 teaspoons of sugar.
- Bake for 35-40 minutes or until sounds hollow and golden. Cover with foil if over-browning. Stand for 20 minutes.
- Serve cut or pulled into wedges with Wester Star Spreadable.
