Apple Scones & Molasses Icing

October 13, 2017

As I am soon approaching my last days in Lake Hawea, I thought why not make scones? Might as well, while we have a real English lady with us! That way I could know if the recipe taste “authentic” enough.

I found the recipe for these beauties on Sally’s Baking Addiction. You should really have a look over there, her pictures look way yummier than mine! Although her recipe is with a caramel drizzle -which is a real good match for everything- I went ahead and did a molasses one. Personally, I think this is the perfect match for the spice blend in the scones. It also adds a touch of “je ne sais quoi”  and mystery to the scones.

I went the extra mile and furthered my “scone knowledge” by reading the King Arthur Flour Scone Guide. That guide shows you how to bake simple scones, and even shows you how the preparation should look from A to Z. Brilliant. The best thing though is the Tips section where I found that “Freezing the pan of scones for 30 minutes before baking relaxes the flour’s gluten (encouraging tenderness), and chills the fat (enhancing flaky texture) “. That’s what I did and I got the right flaky result. This guide also made me avoid the mistake to change the cream the original recipe asked for, for skim milk. Instead I changed it for full-fat yogurt which gave me tender centers, where the lower fat content of the skim milk would give dry and hard scones according to the King Arthur’s Flour guide.

After taste-testing, our landlady -the real English- approved them!! Yay! Beside being oh so delicious, they also fill the British criteria. They have that perfect crunchy top and that tender, rich interior.

Oh and they are a total must do… Even if it is spring here in the Down Under, I still enjoy my fall treats.

So once you are done picking all these apples, get baking and try this scone recipe! Don’t forget the molasses twist, if you fancy that taste. It’s magic!

À plus,

ZCM

Print Recipe
Apple Scone & Molasses Icing
Crispy scone full of cinnamon and with a light touch of molasses on top.
Prep Time 20-25 Minutes
Cook Time 20-25 Minutes
Passive Time 30 Minutes
Servings
Scones
Ingredients
Scones
Icing
Prep Time 20-25 Minutes
Cook Time 20-25 Minutes
Passive Time 30 Minutes
Servings
Scones
Ingredients
Scones
Icing
Instructions
  1. Line a baking tray with baking paper and set aside.
  2. In a medium size bowl, sift together flour, spices, baking powder and salt. Measure the butter and cut it into small cubes. Drop the cubes into the dry mix and mash the butter into the flour using a potato masher. Mash until the butter get smaller than pea size.
  3. In another bowl, whisk the egg, sugar, vanilla and yogurt together. Pour it slowly over the dry mix and mix until everything is homogeneous, but don't overwork. Fold in the chopped apples REAL gently without over mixing. Transfer the dough to your lines baking tray and flatten it into a 10-inch disc. Slide the disc and the baking paper on a flat surface in your freezer. Leave it in while the oven is preheating to 400F/200F/Gas Mark 6.
  4. While the oven is heating, in a small bowl,mix together cinnamon and sugar for sprinkling on top of the scones.
  5. Once the oven has reach the right temperature, take the disc out of the freezer and return to the baking tray (make sure the paper is still until the disc). Cut into 10 wedges with a sharp knife and place them at least 2 inches apart. Brush scone with milk and sprinkle with the sugar-cinnamon mix and put in the oven for 20-25 minutes or until golden and cooked.
  6. While these are baking, prepare the icing. In a small bowl, mix together the milk, molasses and sugar. If it is too thick, gradually add water until you reach the right consistency.
  7. Once the scones are cooked, take them out of the oven and transfer to a wire rack. Let rest for 10 minutes before drizzling them with the molasses icing.

By Lea Tess

Right after graduating from a Arts & Science Bachelor in 2015, I took the first plane to China with my partner. Since then, we have visited many countries, lived in Australia and, currently, in New Zealand. I am passionate about food and making memories!

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