It’s been waaay too long since I last posted here. The changes to the WordPress Dashboard have really gotten the better of me and made blogging too frustrating and time-consuming. I’m now experimenting with offline blogging software and using different operating systems so I hope to find a new method that works for me in the long run.
This Apple Scone recipe continues the scones series started with my last entry on Plain Scones.
There seem to be truncated instructions here as I have my doubts as to whether a haphazard lumping together of the ingredients below will produce a scone! My advice would be to please follow the instructions for the rubbing-in method in the Plain Scones entry. There’s no quantity for the cream either so is it for topping, or including in the mixture?
The shaping of this scone is also rather unusual. Instead of the usual single-serve pieces cut out from a large piece of dough, this is baked in one entire whole. I’ve never come across a scone like this before!
Also, the instructions call for a low oven temperature, which is quite different from my experience using high temperatures (about 200°C) to force the scones to rise.
Good luck with the recipe and I’d love to hear from anyone who has made a scone like this before!
You might also want to read the recipe for:
Drop Scones (which is actually type of pancake)