Just a quick post and I promise this is my last word on scones….for a little while, anyway!
Bit of a strange recipe, this, and something of a misnomer. There isn’t any treacle in at all; it’s Golden Syrup! These are the ones I served with the spiced apple butter in the previous post last weekend; they were lovely and I’d definitely make them again but I have a feeling that instead of Golden Syrup, which adds sweetness but not much flavour, they’d be better with the addition of Maple Syrup.
I think I can feel another baking session coming on….!
This recipe was originally from Sainsbury's website - then it disappeared only to reappear on their magazine website; I've been following this damn recipe all over the place! Here's the link to it - let's hope it doesn't disappear again... although this time I've done a bit of cutting and pasting and I now have it in a safe place.
Update 31/08/20
Well, the recipe's disappeared again from the Sains website! But, as I said, thankfully I'd done a bit of cut and paste so here it is...
Now, let this be an end to it - no disappearing this time!
1 large egg
125ml buttermilk
2 tablespoons golden syrup
450g plain flour
4 rounded teaspoons baking powder
½ teaspoon ground cinnamon
100g butter, cut into pieces
300g Cox’s or Bramley apples, peeled and coarsely grated
Demerara sugar, for sprinkling
1. Preheat the oven to 220°C, fan 200°C, gas 7. Whisk the egg, buttermilk and golden syrup together in a small jug.
2. Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in a pinch of salt.
3. Scatter over the butter and rub it into the flour with your fingers. Stir in the grated apple and half the egg mixture. Add as much of the remaining egg mixture as needed to form the mixture into a soft ball. Set the rest aside.
4. Tip the dough on to a lightly floured surface. Pat it out until it’s 2.5cm thick, then using a 5cm cutter, stamp out the scones – you’ll need to reform the dough to stamp them all out.
5. Transfer to a baking sheet that’s been lightly greased and dusted with flour. Brush any leftover egg mixture over the tops of the scones and generously sprinkle each with demerara sugar.
6. Bake for 12-15 minutes or until risen and lightly golden, then cool on a wire rack. Sandwich together with jam and clotted cream, to serve.
This recipe was originally from Sainsbury's website - then it disappeared only to reappear on their magazine website; I've been following this damn recipe all over the place! Here's the link to it - let's hope it doesn't disappear again... although this time I've done a bit of cutting and pasting and I now have it in a safe place.
Update 31/08/20
Well, the recipe's disappeared again from the Sains website! But, as I said, thankfully I'd done a bit of cut and paste so here it is...
Now, let this be an end to it - no disappearing this time!
1 large egg
125ml buttermilk
2 tablespoons golden syrup
450g plain flour
4 rounded teaspoons baking powder
½ teaspoon ground cinnamon
100g butter, cut into pieces
300g Cox’s or Bramley apples, peeled and coarsely grated
Demerara sugar, for sprinkling
1. Preheat the oven to 220°C, fan 200°C, gas 7. Whisk the egg, buttermilk and golden syrup together in a small jug.
2. Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in a pinch of salt.
3. Scatter over the butter and rub it into the flour with your fingers. Stir in the grated apple and half the egg mixture. Add as much of the remaining egg mixture as needed to form the mixture into a soft ball. Set the rest aside.
4. Tip the dough on to a lightly floured surface. Pat it out until it’s 2.5cm thick, then using a 5cm cutter, stamp out the scones – you’ll need to reform the dough to stamp them all out.
5. Transfer to a baking sheet that’s been lightly greased and dusted with flour. Brush any leftover egg mixture over the tops of the scones and generously sprinkle each with demerara sugar.
6. Bake for 12-15 minutes or until risen and lightly golden, then cool on a wire rack. Sandwich together with jam and clotted cream, to serve.
No comments:
Post a Comment