English Apple Scones – Perfect For a Poetry Tea!

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“You can never get a cup of tea large enough or a book long enough to suit me.”
― C.S. Lewis

These beautiful scones were a perfect project for Sienna and I on a frosty Saturday afternoon and we just so happened to have ‘afternoon tea’ visitors to feed them to – the verdict was “mmm, these are lovely”, good enough for me!
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3 cups self-raising flour

(or 3 cups of all-purpose flour + 5 tsp baking powder)

1/2 cup sugar

3/4 cup butter (chopped into small pieces)

1 egg, beaten

1 cup milk

3 – 4 small apples peeled, cored and chopped into small pieces

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  • Preheat oven to 400 degrees F (200 degrees C or gas mark 6). Lightly grease a baking sheet
  • Peel, core and chop the apples, squirt a bit of lemon over them if you wish to prevent them from going brown (I didn’t!) and set to the side

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  • In a large bowl, combine flour, sugar,  and salt
  • Add cubes of butter and rub into the mix so it ends up looking like bread crumbs

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  • Mix the egg and milk in a small bowl, and stir enough into flour mixture until moistened *You may not need it all* – use enough to form a dough
  • Put the dough onto a lightly floured surface, and knead slightly.
  • Add in the apple pieces whilst kneading until it is all mixed into the dough

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  • Put a blob of dough into a 1/4 cup as a rough measurement, turn it out and mould in your hand into somewhat of a circle and place on the baking tray

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  • Brush (or use your finger) a little milk on the top of each circle of dough on the tray

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  • Pop them in the pre-heated oven for 15 – 20 minutes until golden brown (keep an eye on them)
  • When they are ready put them on a cooling tray and DO NOT try to eat them until they are totally cool!

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“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”
― Henry James

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