Scones on Sunday! (Vegan MoFo 2013)

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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.

Ingredients:

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

Method: 

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:

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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:

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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:

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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! Image

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!

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Vegan MoFo & results of scrumping

So, Vegan MoFo (MOnth of FOod!) is here. I’ve been checked out lots of great blogs in previous years but never had the nerve to sign up (it’s a commitment to post regularly for a whole month, and I really don’t do commitment well!), but this year a project sounded like a good idea so…

My first post is just a little teaser. Yesterday I had a couple of hours work at a place I’ve never walked to before. Some of the journey was along a wide pavement on a not-too-busy road with steep banks along the side. Those banks are covered in late summer bounty! I saw 3 apple trees, a pear tree covered in very small, hard pears, many hawthorns and blackberries. 

I could only really reach the apples on one of the trees, and I had to crawl up the bank to get to them. Here they are in situ:

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and here’s the haul I got… I’ve stuck a 1p coin and a 1 European Cent coin next to them for scale, as that’s the currency I had. At any rate, they’re small!

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Stay tuned for some baking I plan to do with these little darlings!