Shabby Chic in Blue,
Random Bakes of Kindness,
National Baking Week
A short post from me today, and a little later than usual too; it has been a hectic day since I first stumbled out of bed this morning to let the hens out……wading through a heavy dew on the grass in my fabric slippers whilst gathering my trailing nightgown up and around my knees…..since then, things have become more bizarre and I haven’t stopped. However, I did manage to make a DOUBLE batch of delicious and very seasonal Apple Scones for National Baking Week, as well as for Vanessa’s Random Bakes of Kindness……so, I must have achieved something today!
|National Baking Week
These apple scones are a family favourite ~ they are very light and short and the apples makes them last longer than normal scones, which can become very dry after 24 hours. These scones are also delicious when served with cheese, which makes for a pleasant dessert after lunch or supper. I made a double batch today, and have posted the ingredients for a double batch, as they do freeze well; by all means cut the quantities back by half if you wish. Don’t use cooking apples in these scones, as they collapse and become too soft ~ a good dessert apple such as Coxes Orange Pippin is good or a crisp Gala, Pink Lady or even a Worcester.
The Random Bake of Kindness element was for a close friend who has just lost her old dog; the pain of losing a pet is hard as they become an important part of the family and their absence creates such sadness, as well as dog beds, leads and food dishes as painful reminders, so I popped a dozen of these scones into a tin and went around there with my shoulder available for her to cry on……and on leaving, I took the dog lead, dishes etc away with me, as she asked me to do. She will get another dog I am sure, but not just yet….and the scones were just the tonic she needed, as well as some company.
I decided to liberate some of my shabby chic blue and white plates, cups and cake stands to serve our scones on this lunch time, all second hand and car boot sale finds, all aged and with a tale or two to tell no doubt……and all of them wearing badges of love and good food in their scratches and chips……but so pretty as you can see by the photos. I served our scones warm and freshly buttered from the oven with a cup of tea and a slice of cheese, after all, apple scones without cheese is like a kiss without a squeeze ~ or is that apple pie? Never mind, you know what I mean.
These apple scones would be perfect in your children’s lunch boxes, and if they like cheese, pop a small wedge of cheese in there too ~ there is only 110g of fat and 50g of sugar in the whole batch of 20 scones, so they are fairly healthy, as well as tasty. Let me know if you make a batch and how they turn out, I have in the past added a little mixed spice to the mixture, but I leave that decision up to you! Anyway, I have to dash now, I am being treated to a meal out tonight and I need to scrub up a bit! See you all later, Karen.
(Makes 18 to 20 scones)
450g (1lb) self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
pinch of salt
110g (4ozs) butter, unsalted
50g (2ozs) caster sugar
450g (1lb) apples, peeled, cored and cut into small dice
milk, to mix
1 egg, beaten
sugar for sprinkling
Preheat oven to 200C/400F/Gas mark 6. Grease 2 large baking trays.
In a large bowl add the flour, raising ingredients and salt, mix well. Add the butter and rub into the flour with your fingertips until it is all blended and the mixture resembles fine breadcrumbs. Add the sugar and chopped apples and mix well.
Pour in the milk, little by little until you have a soft but not sticky dough ~ do not over mix. Place the apple scone dough onto a well floured board and roll out to a thickness of 2.5cm (1″) with a floured rolling pin.
Cut out rounds with a 5cm (2″) scone or biscuit cutter and place onto the greased baking trays; brush the scones with beaten egg and sprinkle with sugar before baking for 20 minutes, changing the trays over after 10 minutes.
Remove from the oven and allow to cool before serving them warm with butter and maybe some cheese or fruit.
To freeze, allow to cool completely and pack them into a plastic container with greaseproof paper in-between the scones, allow to defrost for 4 hours and then pop them in a pre-heated low oven to warm through before serving as before.