Splattered with a sugary icing, these swirly scones are full of apples, cinnamon and walnuts. Best served with a cup of tea, warm and fresh from the oven.
- 3 cups self-raising flour, for dusting
- ¼ cup caster sugar
- 100 g cold unsalted butter, chopped
- 1 cup milk, plus extra, for glazing
- ½ cup canned sliced pie fruit apples, mashed
- ½ cup chopped walnuts
- ½ tsp ground cinnamon
- 1- 1 ½ tbsp milk
- 1 cup icing sugar mixture
- Grease and line an oven tray with baking paper.
- Combine sifted flour and 2 tbsp of the sugar in a large bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs.
- Make a well in the centre. Add milk. Using a flat-bladed knife in a cutting motion, stir until dough comes together. It should be sticky.
- Turn out onto a bench lightly dusted with extra flour. Gently knead to form a smooth, soft dough. Don’t over-knead. Gently pat out into a 20cm x 25cm rectangle, about 2cm thick.
- Spread apples evenly over dough, leaving a 1cm border around edges. Scatter over walnuts. Sprinkle combined remaining sugar and cinnamon over top.
- Roll up firmly from one long side to form a log. Place seam-side down. Trim ends. Cut into 12 x 2cm-thick slices. Arrange slices, touching side-by-side, in a rectangular shape on prepared tray. Brush tops with extra milk.
- Cook in a moderately hot oven (190C) for about 25 minutes, or until lightly golden. Remove tray. Cover with a clean tea towel. Leave until cold.
- To make icing, stir enough milk into sugar in a small bowl to form a smooth, thick consistency.
- Drizzle icing over scones. Stand at room temperature until set. Serve.
Replace apple with well-drained, canned pears or peaches for a different flavour.
Scone swirls can be stored in an airtight container for up to two days.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.1 g|
|Total carbohydrates||42.2 g|
|- Sugars||17.7 g|
|Dietary fibre||1.4 g|