Covid comfort baking: spiced apple scones

Sometimes, despite the best of intentions, fruit can go a little south in the fruit bowl. Things in general feel like they have gone a little south lately. This time a year ago our current COVID circumstances would have been unimaginable to pretty much all of us, bar epidemiologists and fans of apocalyptic fiction (like my husband).

I think we could all do with a little comfort baking at the moment. The apple pictured above is in these days and times cause for joy. It provides an excuse – no, it necessitates even – sweet, carb-y treats and ample butter. Of course my reaction to past-it apples is usually stewed apple for healthy porridge, but in the middle of a pandemic? Baking is the only solution.

Along with the comfort baking, I’m feeling very lucky in our little bubble. My rescue cats are in heaven, as depicted. And I’m feeling doubly lucky after the outpouring of love in response to my last post. I wish a heartfelt thanks to each and every one of you. You are all a part of my support bubble, which is particularly important when our COVID-restricted physical bubbles are much smaller.

I hope you have an apple or two languishing in your fruit bowl for these scones. Enjoy and take care.

Spiced apple scones – makes 12

Ingredients::

3 cups of plain flour

6 teaspoons of baking powder

1 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1 tablespoon of brown sugar

3 apples, peeled and grated

5 tablespoons of butter

3/4 cup of milk plus a little extra for brushing

Method

Combine the flour, baking powder, cinnamon, nutmeg and sugar in a large bowl. Add the grated apple and stir to combine. Rub in the butter with your hands until the mixture looks crumbly.

Make a well in the centre and add the milk. Stir to combine and gather the dough together with your hands, kneading a few times until all is combined. Add a little more milk if the mixture seems dry – it can depend on the juiciness of the apples.

Sprinkle flour on a baking tray. Tip the mixture onto the tray and divide into 12 rectangular portions. Brush the tops with the extra milk.

Bake for 12 minutes or until the tops of the scones are golden brown.