Wholemeal Apple scones!
Wholemeal Apple Scones
One Green Apple, left sitting on the Wall!
One Green Apple, just Sitting on the Wall
And if One Green Apple, should *accidentally* fall (into a grater that is)
(But a whole lot of Wholemeal Apple Scones for everyone!)
Time to make more Scones! But not just your average run of the mill round kind! Oh no! Let’s dabble our fingers in the exciting new world of TRIANGULAR shaped scones! Yes! Not often that you see a non-round scone! But they do indeed exist! And believe it or not, they were first made this way! Shaped into a large round and then scored into four to six triangles and cooked on griddle either over an open fire or on top of the stove.
Continuing the search for the origins of scones, besides the Legend of the Scone of destiny recounted in How to Make Pumpkin Scones, some people believe the name is derived from the Dutch word "Schoonbrot" meaning fine white bread. Others believe scone is derived from the German word "Sconbrot" meaning 'fine or beautiful bread'. And others still, say it comes from the Gaelic 'Sgonn' a shapeless mass or large mouthful. I especially like the last one “large mouthful”! Such a descriptive phrase! And you can just imagine an old slightly pudgy balding man with his mouth half full saying “Sgonn”. Dearie me!
Back to the cooking! These scones smell so good when they are just freshly baked! They are not as dense as plain scones, and because of the sugar sprinkled on the top they taste great plain and fresh. Although you can still add butter or jam if you wish.
Wholemeal Apple scones
Ingredients: 1 cup wholemeal self-raising flour, 1 cup self-raising flour, pinch of salt, 1 ½ tsp cinnamon, ¼ cup soft brown sugar, 1 green apple peeled and grated, 30g butter melted, ½ cup skim milk, 1 tbsp caster sugar for sprinkling
Steps: Preheat the oven to 210 degrees Celsius. Sift the flours, salt and 1 tsp cinnamon into a large bowl, returning the husks. Add the sugar and grated apple and stir to combine.
Make a well in the centre of the flour mixture and add the butter and almost all the milk. Mix quickly with a flat-bladed knife to form a smooth dough, adding more milk if necessary. Knead dough briefly on a lightly floured surface until smooth.
Then form a 20cm round and place on an oven tray lined with baking paper. Sprinkle with caster sugar and cinnamon then score into 8 even wedges, cutting almost all the way through. Bake for 20-25 minutes or until golden brown.
Makes 8 scone slices
Tip! The size and moisture content of the apple will determine how much milk is required to form the dough! Add extra milk in small amounts and try not to overwork the dough!
