I was very lucky to be taken on a trip to the Lake District for my birthday. We ate out at Fellinis in Ambleside and the restaurant was lovely. I ate Potato, leek and applewood smoked cheddar pastry with leek butter sauce to start and then pecan and beetroot salad, followed by brioche pudding.
When it came to dessert I was torn, and Apple and Thyme Crumble came in at a close second place. Intrigued by the idea of apple and thyme together, I decided to have a go at making apple and thyme scones.
Apple and Thyme Scones (Makes about 10 scones)
1 medium Granny Smith apple
1/2 tbsp lemon juice
225g plain flour
3 level tsp baking powder
a pinch of salt
50g butter, diced
50g caster sugar
1/2 tbsp fresh thyme, finely chopped
1. Preheat the oven to 220°C.
2. Peel and core the apple and cut into small cubes. Put them into a bowl and cover with the lemon juice to stop the apple discolouring while you prepare the rest of the ingredients.
3. Sift the flour, baking powder and salt into another large bowl. Add the butter and rub into the flour. Mix in the sugar, thyme and the apple. Add the milk into the dry mixture, reserving about 1 tbsp for glazing the top.
3. Mix everything together using a knife. The dough will be soft but shouldn’t be sticky. Roll out on a floured surface. Use a cutter to cut the scones out.
4. Place on a lightly greased baking tray. Brush the tops of the scones with the rest of the milk.
5. Bake for about 12 minutes until the tops are golden brown and the scones are nicely risen.
Other ideas for flavourings for scones:
Orange and dried cranberries
Apple and glace ginger or Apple and cinnamon
Cherry and ground almonds