My Saturday plan, today, was to go out shopping. I’ve seen this really nice bikini in this shop about a week ago and have fallen in love with it. Well, it’s nothing great, a quite simple bikini really. I’m the sort of person who can’t buy things on the spot. I have to wait a week or two before I can make up my mind whether I really want it or not!
But then, waking up this morning, to my disappointment, it was pouring outside! It has been raining all night and it didn’t look like it would stop soon either.
There’s no fun at all buying a bikini on a rainy day! And besides, this dull weather was making me feel gloomy and cozy at home.
So, I needed something warm to at least enjoy this somber day at home. I had some of the cooked cinnamon apples I used for the Apple Custard Pie I made the other day. It’s been almost a week, but they’ve kept very well and could still be used. Scones sounded nice and as they just need basic ingredients like flour, margarine, a bit of sugar and milk, I gave them a go.
Ingredients (10 – 12 scones)
300 g plain flour
75 g margarine
3 tablespoons demerara sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon salt
100 ml non-dairy milk (I used light coconut milk, soy milk is fine too)
3-4 apples cooked as in the Apple Custard Pie recipe
Raisins or dried fruits (optional)
2 tablespoons date jam
2 teaspoons lemon juice
- Preheat oven to 200 degrees Celsius.
- In a mixing bowl, sift the flour.
- Add baking powder, baking soda, cinnamon and salt. Add margarine.
- Work the mixture with the hands until it resembles fine breadcrumbs.
- Add sugar and raisins. Mix well.
- Make a well in the middle and add the milk. Mix with hands.
- Make small balls. Top with some apples and place on a greased baking tray.
- Place in oven and bake for 15 minutes.
In the meantime, prepare the glazing by placing the jam and lemon juice in a saucepan on low heat.
- Stir and mix well until a syrup consistency is obtained. This should not take more than 5 minutes.
- Remove scones from oven. Glaze each scone with the date jam syrup using a teaspoon. Take care not to allow the jam to spread on the tray. It will be difficult to remove the scones from the tray afterward.
- Put back in oven for 5 minutes. Check whether scones are done by inserting a toothpick. If it comes out dry, then it’s done.
- Remove from baking tray and allow to cool on cooling racks.
I like them warm and they were perfect with a nice cup of tea.