October is upon us and with it, the colder air of autumn. It’s a great time of the year to bake things with apples and cinnamon, such as these spiced fruit scones. I made two batches of them this week: they are very moreish!
I adapted the recipe to make the scones without refined sugar and decided to use spelt flour as a change from regular wheat flour. If you don’t have coconut sugar and spelt flour to hand, you can simply use all-purpose flour and brown sugar.
Recipe adapted from p. 39 of The Vegetarian Cookbook (1985) by Doreen Keighley
This quantity of mixture makes 8 scones.
1 lb (3 1/3 cups) wholegrain spelt flour
4 oz (1/2 cup) margarine
4 oz (1/2 cup) sultanas
4 oz (1/2 cup) unrefined coconut sugar
1 dessert apple
4 tsp baking powder
1/2 tsp mixed spice
1/2 tsp cinnamon
1. Preheat the oven to 450 F (230 C). If you have a convection oven, lower the temperature to 390 F (200 C).
2. Mix the flour together with the baking powder, mixed spice and cinnamon; then rub the margarine into the flour.
3. Beat the eggs and whisk the sugar into the eggs.
4. Grate the apple and add it to the flour mixture, along with the eggs and sugar.
5. Mix together to form a dough, adding the sultanas.
6. On a floured board, roll out the dough and divide it into eight pieces. Shape the pieces into scones.
7. Place the scones on a greased baking tray, brush the tops with a little milk or beaten egg, then bake for 15 minutes until they are golden brown and your kitchen smells delicious!