If you want a seasonal bake, these apple, sultana and cinnamon scones are ideal. They make a cosy autumnal breakfast or an afternoon treat.
All month I’d been meaning to make scones for tea, but couldn’t settle on the flavour. I usually make cheese scones, but this time I wanted a fruit scone. I kept it simple and classic: apple, sultana and cinnamon.
Cinnamon is a must — it pairs wonderfully with both apple and sultanas and adds a warming aroma while the scones bake. Grating the apple into the mix gives the scones extra moisture and a tender texture without large pieces that picky eaters might pick out. The result is soft, moist scones with a gentle fruit note and a comforting cinnamon scent.
What ingredients do you need?
This recipe uses just six ingredients: apple, cinnamon, self-raising flour, sugar, milk and sultanas (or raisins). Grating the apple helps keep the dough evenly moist; if you prefer, you can leave a few larger diced pieces for more texture.
How to substitute the self-raising flour?
If you don’t have self-raising flour, use plain (all-purpose) flour and add baking powder. For this recipe, substitute the same amount of plain flour plus 2 teaspoons of baking powder per 250g of flour.
How to serve these apple scones?
They’re delicious warm with melted butter. A favourite is to spread a little raspberry jam and add a dollop of natural yogurt. Even those who don’t usually like sultanas are often won over. If you prefer a sweeter twist, chocolate chips would also work well.
How long do apple scones last?
These scones are best eaten within a couple of days. To refresh them, warm gently in the oven or microwave for about 20 seconds. If you need to store them longer, freeze in an airtight container for up to three months. Defrost at room temperature and warm through in a low oven so they don’t brown too much on the outside while still cold inside.
Can you adapt this scone recipe?
Yes. Swap the sultanas for another dried fruit such as chopped dried apricots or dates. You can also vary the spice: cinnamon is a classic choice, but mixed spice or ground ginger would be delicious alternatives.
Recipe for Apple Sultana and Cinnamon Scones
Why not try one of these scone recipes?
-
Traditional Fruit Scone Recipe – Perfect for Afternoon Tea
-
Cheese Scones with a Chilli Kick
-
Chocolate Chip Scones: Perfect for Afternoon Tea
-
Cheese and Olive Scones with Basil and Garlic
Or how about cheesy wild garlic scones?
Recipe
Apple, Sultana and Cinnamon Scones
Corina Blum
Ingredients
- 250 g self-raising flour
- 1 tsp cinnamon
- 50 g sultanas or raisins
- 25 g sugar
- 1 apple
- 130 ml milk
Instructions
-
Preheat the oven to 200°C (fan 180°C / 400°F).
-
Sift the flour and cinnamon into a mixing bowl. Add the sultanas and sugar and mix together.
-
Peel, core and grate the apple, then add it to the dry ingredients and combine.
-
Gradually add about two-thirds of the milk and mix with a knife. Keep adding small amounts until you have a soft but not sticky dough. If needed, add a little extra flour.
-
Knead the dough gently on a floured surface for 1–2 minutes.
-
Flatten the dough to about 2cm thick and shape into a circle. Cut into 8 wedges, place on a baking tray lined with parchment and bake for 12–15 minutes until risen and lightly golden.
-
Transfer to a wire rack to cool slightly before serving.
Notes
Nutrition
Pin for later
