If you’re craving soft and flaky scones, here’s an easy recipe for you. These scones are made with juicy Jonagold apples, perfect for the end of autumn. Enjoy them for breakfast or as a snack, paired with a warm cup of tea.
Jonagold apples are known for their perfect balance of sweetness and tartness, their crisp texture, and juiciness. When baked, they release a delightful aroma, making them ideal for use in desserts and baked goods.
Ingredients(Makes 4 scones)
- 100 g (about 3.5 oz) all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- 25 g (about 2 tbsp) unsalted butter, cold
- 4 tbsp milk
- 1/4 Jonagold apple (or another apple of your choice)
- 2 tsp loose-leaf tea (Darjeeling used here, but Earl Grey or others work well too)
Instructions
- Prep the oven: Preheat your oven to 180℃ (350℉).
- Prepare the apples: Cut the apple into 1cm (about 1/2 inch) cubes. Microwave for 1 minute until slightly softened. You can leave the skin on.
- Prepare the tea: Gently crush the tea leaves with your fingers.
- Mix dry ingredients: In a large bowl, combine the sifted flour, sugar, tea leaves, and baking powder. Using a large bowl helps prevent spilling.
- Add the butter: Cut the cold butter into small pieces and rub it with your fingers until the mixture resembles coarse crumbs.
- Add milk and form dough: Gradually add the milk, folding gently until the dough comes together. Then, lightly fold in the apple pieces.
- Shape the scones: Place the dough on a baking sheet lined with parchment paper. Cover with plastic wrap and roll out to about 2 cm (3/4 inch) thickness. Cut into triangles-slightly elongated triangles give a nice shape.
- Bake: Arrange the scones on a baking sheet with some space between them. Bake in the preheated oven for 20 minutes.
- Cool: Once the tops are golden brown, remove from the oven and left them cool on a wire rack for a few minutes. This helps the bottoms stay crisp.
Tips
- Cutting the apple into small pieces helps them blend into the dough and gives the scones a cute, chunky appearance.
- Using cold butter helps the scones turn out light and flaky after baking.
- You don’t need to add all the milk-just enough for the dough to come together. Adding too much can make the dough sticky.
Summery
With just one bite, the aroma of the tea gently spreads, perfectly complementing the juicy, sweet-tart flavor of the Jonagold apples. The scones are crisp on the outside and soft on the inside. I especially love the crunchy edges!
The apples I used this time are Jonagold from Iwate Prefecture. I also enjoyed the leftover apples raw-they were delicious-but personally, I think they’re juicier and tastier when baked. Which do you prefer: raw apples or baked apples?
As a variation, a little cinnamon would make these scones even more flavorful.
You can also try adding nuts or chocolate to your scones for a different twist.
This recipe is so simple that you can make it whenever the mood strikes. Give it a try!
Handy Tools for Making Scones
Using a few simple tools can make scone-making easier and help you achieve a more beautiful result.
Scone Cutter
great for shaping your scones neatly. It also helps them bake evenly.
Wooden Spatula
Perfect for mixing and gathering the dough. Easy to clean, making it ideal for beginners.
Small Knife
Useful for cutting apples into small pieces. Fits comfortably in your hand allows for safer chopping.
コメント