Last week my Dad and step mum gave me a bag of beautiful looking apples from the tree in their garden. I was delighted with them as the apples on my own tree in my front garden aren’t quire ready yet. The apples are a bit small and hard at the moment. To top all that, Mr SmartCookieSam had to prune the tree a couple of weeks back as our greedy and nosy Labrador worked out a way that he could shake the tree to make apples fall down. He had a great time doing this until he ended up hurting his tail after jumping up at the tree! I’ll have to see if they are worth using in a couple of weeks time.
Every year I think about what I could bake with the apples and I get fed up of the same things. Of course crumbles and pies work well and I did make a few different apple cakes. But sometimes you just want to try something different. I gor out my recipe books and looked for all the apple recipes I could find.
One simple but delicious recipe is one I’ve baked before but never actually made it at home. In my previous post about Cheesy Feet I mentioned about working in a school and running a Cookery Club. This was a big success and wherever possible we tried to use fruit and veg that was grown in the school garden. We did have an apple tree which on one year only produced two apples. So we made a big thing of using the two apples in a yummy apple scone round.
The original apple scone round recipe comes from the very first Great British Bake Off recipe book published back in 2010 to accompany the first series: The Great British Book Of Baking.
It’s a great recipe and I found it perfect for baking with children.
First, you need to peel, chop and core some apple. I used two medium sized ones. I put the chopped apple to one side in a bowl but worked quickly so that the apple didn’t start to turn brown. Then in another bowl I rubbed in butter, self raising flour, bicarbonate of soda and cinnamon to create a breadcrumb texture. Then some demarera sugar was added to sweeten the mixture. When this was done I added a little bit of whole milk bit by bit until it formed a manageable ball of dough.
On a large baking sheet covered in baking parchment, I put the dough but flattened it out gently until it was about 20cm in diameter. I then got a knife and divided the scone into 8 by scoring the lines on the top of the dough. Into the oven it went for about 20 minutes.
To get the best out of the flavour and taste, as with all scones it is best to eat them warm and fresh. As I’d baked the scone round on a late Saturday afternoon and was going out for dinner, we didn’t eat any til the following day. It was ok but probably should have been eaten straightaway. A great serving suggestion popular round my way is to serve it with a slice of cheese: something like Cheddar or Wensleydale would work well. Failing that, it would also be delicious with a good dollop of clotted cream on the side.
Love Sam xx