International Scone Week – Apple and Cinnamon scones

It is that time of year again and Tandy Sinclair from Lavender and Lime blog is hosting International Scone Week. You can join in here:

I adapted a scone recipe from the National Trust Book of Scones by Sarah Clelland for this recipe.


3 cups (3 * 250 ml) plain cake flour;

2 1/2 teaspoons baking powder;

145 grams butter, cubed;

90 grams soft brown sugar;

2 medium apples, peeled and diced;

3 teaspoons cinnamon;

1 egg beaten; and

Approximately 3/4 cup (185 ml) milk


Preheat the oven to 220 C. Grease two baking tins.

Sift the flour into a bowl and rub in the butter until the mixture looks like fine crumbs. Stir in the apple cubes, brown sugar and cinnamon.

Add the beaten egg and add the milk slowly, mixing with a round bladed butter knife until a soft dough forms. Be careful not to add to much milk, the mixture shouldn’t be sticky.

Knead until the mixture is non-sticky and all the ingredients are full incorporated. Turn out onto a floured surface and flatten to approximately 2 cm deep using your hands. Do not roll with a rolling pin. Cut out rounds with a cookie cutter and place on the baking trays. I also cook the cut offs.

Brush milk over the top of the scones and sprinkle with a mixture of sugar and cinnamon. Bake for 10 to 15 minutes until risen and golden brown.

88 thoughts on “International Scone Week – Apple and Cinnamon scones

    1. Darlene – the problem that I have with scones is that one isn’t enough. YIKES!! Robbie – I’m with Darlene on the apple verses raisins – love those delicious bits of apple scattered through the scone.

      Liked by 1 person

      1. Hi Robbie. I’m not good at baking…let’s just say the kitchen is not my strongest point 🙂but I could give these a try. You made it sound easy. When it comes to the rest of your baking, I’d rather just sit back and admire your creations 🙂

        Liked by 2 people

  1. Scones are a comfort food for me because I always think of meeting up with a friend for tea. Scones are also tied to good memories, of taking a break in a busy day to simple be. Kitchens allow us to explore and create. While I like many scones offered by bakeries, they usually are the same every day. But when you bake scones in your kitchen there are many different possibilities.

    Liked by 1 person

    1. Hi Rebecca, scones also have lovely memories for me. Plain scones with jam or Bovril remind me of my teens. My mom used to make these for us girls for lunch on a Sunday. Fruit scones and cream teas remind me of holidays to the UK. Lovely! I am a big adventurer when it comes to baking and rarely create the same scones twice. I love to experiment with different taste combinations, much to the delight of my guinea pigs – oops, I mean family!

      Liked by 1 person

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