This is my go to scone recipe, the reason I like it is that the mixture has apple in it and this really helps with the moisture of the scone, I hate a dry scone and the apple helps avoid this. I also love anything with cinnamon.

This recipe uses milk slightly soured with lemon juice. You might not have done this before, but it’s well worth a try. Souring the milk helps the chemical reaction with the baking powder that’s in the flour. This gives you a much better lift, which in turn gives you a lighter scone.

Creme Brulee


3 cups                    Self-raising flour

2 ½ oz                    Unsalted butter, diced and fridge cold

2 ½ oz                    Caster sugar

½                           Braeburn Apple, grated

2/3rd  cup               Milk with a squeeze of lemon juice

1 pinch                  Ground cinnamon


  1. The first thing you need to do is to sour the milk with the lemon juice, the reason we are souring the milk is to help the chemical reaction with the baking powder that is in the flour giving you a much better lift thus giving you a lighter scone.  
  2. Pre-heat the oven to 400°F.
  3. Grate the ½ apple including the skin.
  4. Sift the flour and the cinnamon together into a large bowl.
  5. Carefully rub in the cold diced butter. 
  6. Add the sugar and the grated apple.  
  7. Add the soured milk to the mixture and knead lightly.
  8. Tip out onto a floured surface and roll to a thickness of 1 ½ inch.
  9. Use a crinkled cutter and cut your scones to the size you require, put on a non-stick baking sheet, I find that if you bunch them relatively close together I get a better lift , brush with milk and cook for about 10 to 16 minutes depending on size.


This recipe can be made shaped and frozen. When needed defrost overnight and bake in the morning.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust