Quoi de mieux pour commencer un dimanche qu'avec l'odeur des scones aux pommes et à la cannelle fraîchement sortis du four ? Cet automne, nous vous proposons une recette réconfortante, idéale à partager. Avec la collection Redonda, savourez des moments simples à table avec vos proches.
INGREDIENTS
2 cups all-purpose flour (plus more for work surface)
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
5 tbsp cold unsalted butter
½ cup milk (plus 2 tbsp for brushing)
1 large egg
⅓ cup caster sugar (plus more for sprinkling)
1 tsp vanilla extract
½ cup peeled and chopped apple
INSTRUCTIONS
STEP 1
Preheat the oven to 200°C and line a baking sheet with parchment paper.
STEP 2
In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
STEP 3
Grate the cold butter into the flour mixture and combine with your fingers until crumbly.
STEP 4
In a separate bowl, whisk together ½ cup milk, egg, sugar, and vanilla.
STEP 5
Pour the wet ingredients over the dry, add the apples, and mix until just combined.
STEP 6
Turn the dough onto a floured surface and shape into an 8-inch disc. Cut into 8 wedges.
STEP 7
Brush the tops with the remaining milk and sprinkle with sugar.
STEP 8
Place the wedges on the baking sheet and bake for 20–25 minutes, until golden.
STEP 9
Let cool for a few minutes and serve with butter and jam.
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