Scones on Sunday! (Vegan MoFo 2013)Posted: September 1, 2013
I wanted to make something simple yet tasty with the tiny apples I scrumped yesterday. It also seemed appropriate to kick off MoFo with a scone recipe, and what better Sunday Brunch can you have than a delicious apple and cinnamon scone? ( Unless you’re talking about something involving fried potatoes, of course. That goes without saying!).
There are a lot of apple scone recipes floating around, but irritatingly they all call for apples by the number of apples, rather than giving an idea of weight or cup size. A search for “how much does a medium apple weigh” or “how many cups does x pounds of apples make” led me to believe that one medium cooking apple comes in at around 3/4 cup, so that’s the amount I grated. Here’s my recipe, based on the fruits of my internet searches and peeking into a few baking books.
225g (2 cups) plain flour
60g (6 Tablespoons) caster sugar
60g (believe this is 2oz or 1/2 stick) fat. I used half Vitalite and half refined coconut oil.
145g (3/4 cup) grated cooking apple
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Pre-heat oven to 200 degrees C (400 degrees F, gas mark 6) – mine is fan assisted.
Seive everything apart from the apples and fat into a bowl. Add the fat and cut it in with a knife. After cutting in, mix the fat in with fingertips to make a fine breadcrumb texture. Set aside bowl.
Wash apples. Most recipes ask you to peel them but my apples were so tiny there wouldn’t have been much left! Instead I used a fine grater:
Once I had 3/4 cup (which took 7 of the apples) I weighed them, and added them into the bowl of dry mix. To avoid over-mixing I used the same sort of cutting-in technique with a table knife that I used with the fat, turning and scraping the sides of the bowl to get it well incorporated.
Most apple scone recipes call for milk to be added, to make a soft but not sticky dough. However, the apples already added quite a bit of moisture, so the addition of 1 extra tablespoon of water was all that was needed to bring the dough together.
Not sure what shape I would prefer, I went for 1 big scone and 6 smaller ones. Here’s the big one on its tray before baking:
It went into the oven for 15 minutes, though I checked and turned it after 10 as the oven doesn’t bake evenly. This is how it came out:
And once it’d cooled down for about 15 minutes I got to try it. One recipe I saw recommended adding preserves, so I had one piece with my mum’s home-made mixed fruit jam and some Vitalite. Of course, I had to have a piece without jam to compare!
The verdict: This was a very tasty Sunday breakfast, although to be honest the apple flavour doesn’t come through very much. Most of the recipes I saw suggested only half a teaspoon of cinnamon, so maybe I was greedy to add a whole one. Nevertheless, I feel this was a valid use of half of my apple haul!