Ellens Devonshire Apple Scones With Plain Flour Recipes

Steps:

• Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
• Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
• Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.

Steps:

• Lightly butter a large baking tray. Preheat your oven to 220c (425F, gas 7)
• Sift the flour and baking powder in a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. stir in the sugar.
• Break the egg into a measring jug and make up to 150ml with milk. Beat lighlty to mix. Add to the bowl and mix to a soft dough.
• Lightly knead the dough until smooth. Roll out until 1cm thick, cut into rounds with the pastry cutter, and put on the baking tray. Brush with milk.
• put them into the oven for about 10 minutes until wll risen and golden. cool on a wire rack. serve on the day of making if possible, with butter and jam.
• CHEESE SCONES:
• Omit the sugar, and add 125g grated mature cheddar cheese and 1/2 tsp mustard powder to the dry ingredients before mixing inthe egg and milk. Roll out the dough into a 15cm round and cut it into wedges. Brush with milk, sprinkle with finely grated cheese and bake as directed.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix.
• Pour in milk and stir it in quickly, then fold dough over 2-3 times until it's a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep.
• Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray.
• To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

Steps:

• Combine the first 3 ingredients.
• Let sit 5 minutes.
• Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
• Let dough rise 1 hour.
• Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
• Deep fry till golden brown.
• Top as desired.