Who’s with me when I say there’s actually no better smell than freshly baked scones wafting through the house?
I made these for the first time on a rainy Sunday afternoon, because I had a giant bag of dates and some not-so-fresh green apples. I thought they’d make a good scone combo, and wow was I right!
If you’re making these, I recommend eating them soon after they come out of the oven (well, that won’t be hard) because they’re more tasty the fresher they are.
This recipe makes 6 medium-sized scones.
What you’ll need:
For the scones
1 1/2 cups self raising flour
1 1/2 teaspoons baking powder
1/2 tsp salt
40 grams butter, finely diced
3/4 cups of milk (I used almond milk, but you can use any type)
1 cup dates, chopped
2 tsp cinammon
2 tsp brown sugar
For the roasted apple
Half a green apple
Drizzle of honey
Drizzle of oil
Pinch of cinnamon
How to make them:
- Heat the oven to 160 degrees.
- Thinly slice your apple, cutting it length ways. Line it on a baking tray, and top with a drizzle of honey and oil, and sprinkle cinnamon on top. Bake for around 5 minutes.
- In a large mixing bowl, add the flour, baking powder, salt, butter, milk and dates, and mix until combined.
- Line a baking tray with baking paper, and spoon the mixture onto the tray.
- Top each scone with two slices of apple.
- In a small bowl, mix the brown sugar and cinnamon.
- Sprinkle the brown sugar and cinnamon mix on top of each scone.
- Bake for 10-12 minutes, or until the scones have started to brown.
- Best served when warm, with butter.
Enjoy!
Rebecca x
127 eatery 