Autumn Apple and Scones-Culinary Ginger Date

Apple Autumn England and the date Scone is the perfect treat for autumn (or autumn), both for breakfast or afternoon tea. This easy recipe is seasoned with spices -heating spices such as cinnamon and nutmeg, along with fresh apples and sweet medjool date. And of course, there is no complete English scone without a spoonful of jam, a spoonful of gumpy cream, and a cup of the right English tea!

Ingredients

• Multipurpose Flour/Plain
• Baking powder
• Salt
• Sugar Caster/Caster
• Cinnamon Ground
• Ground Pala
• Apple Red
• Date
• Egg
• Milk

Hello, Apple season! This is my favorite time this year – for food, for delicious scones, and for crispy weather. I drink all the English tea that I want and always pair it with one of my original English scones.

How the British say ‘scone’

The scone was actually said ‘Scon,’ not ‘scoan’ (because many people say it wrong). After a clear British treat, it has now gained global popularity.

Spices -autumn/autumn spices

I maintain a simple flavor with only cinnamon and nutmeg, although small ginger is also a good addition.

British and American Scone Differences

British British Scone Round, while American Scone is usually cut into a triangle. Unlike many American versions, the British Scone never has a sweet glaze sprinkled on it. Conversely, they are served only with jam and lumps. They are not too sweet, although sometimes including dry fruit – like me here.

What is a lumping cream?

You can read it and learn more in my post about Gumpal Cream for Afternoon Tea (Image below).

How to make a english scone

Start with the basics: multipurpose flour (plain), baking powder, salt, butter, and sugar. For this scone, I added sweet apples, dates, cinnamon, and nutmeg. It doesn’t feel too strong – just a mild fall.

Scone dough

Start with a basic scone recipe. The texture must be soft and slightly sticky – not dry like an American biscuit dough, but also not wet like a bread dough. The dough must feel smooth and brittle, held together only with light pressure and only flour dust outside to prevent sticky.

The first step is the key to making a light and smooth scone: rubbing butter into dry ingredients. The best technique is to lift the butter with your fingers and rub it between the thumb and the tip of the finger to resemble the bread crumb. Tips: Shake the bowl from side to the side, and a larger piece of butter will rise to the top so you can see how well they are inserted. I prefer to do this by hand rather than using a holder mixer.

Best apple for scone

Sweet red apples are the best. Grandma Smith’s apple is not sweet enough in my opinion. Save it for apple pai.

Tip to make a scone

• Cold butter – Very important because when melting in the oven, it creates a steam bag that makes the scone rise and turn soft with a lightweight and layered crumb. Tawar butter is the best to control the level of salt.
• Room temperature egg and milk – This helps them mingle more evenly into the dough.
• Use a fork then hand – I like to stir lightly (not shake) wet and dry ingredients, only until mixed. Then switch to using my hand so that I can measure consistency and when the dough is put together.
• Important size – Cut your scone evenly so that they are roasted at the same level; The uneven size can leave several underdone.
• Don’t work too much dough – Handle lightly so that you do not strengthen gluten. Only on a slight surface of the flour so the dough is not too dry.
• Use a straight and sharp cutter -The rotation that is not mixed, press straight down (do not spin) so that they rise evenly.
• Use the heavy one Baking sheet/ tray – Maintain better heat, helping the bottom bake evenly in a hot oven. Coated with parchment paper will prevent them from sticking.
• Give them space -Place them around 2-3 inches (5-7 cm) separate so that heat can circulate and help a good increase.
• Start with heat oven – Scone requires an initial heat explosion to rise quickly and become soft inside while still golden on the outside.
• Avoid opening the door – Let the heat remain trapped; Peeking too fast can prevent good increase.

Present the date and scone of apple cinnamon

Simply cut it in half and apply with cream or lumpy butter and a delicious cup of tea. Apple butter is also a delicious choice.

Sweet and tasty scone

Scone can be sweet or tasty. For sweetness, I have a pumpkin scone and summer strawberry scone, but they don’t always have to be sweet. Try my cottage cheese scone, made with cheddar and leeks – according to a little butter. All described above.

More autumn/autumn recipes:

This is just one of the many recipes for my autumn apple that I like. Here are a few more:

Save and freeze Scone

You can freeze scones that are not frozen or roasted. To freeze scones that are not frozen, place it on a tray without touching so they do not survive and freeze for 3 hours. Then move it to the airtight container. To roast the frozen scone, melt it at room temperature for 2-3 hours and bake according to the recipe.