Perfect for brunch or as part of your afternoon tea time, these English Raisin Scones with Apple Jam are slightly sweet, fluffy, unique version of the popular British pastry.
Course Breakfast, Brunch, Dessert
Keyword raisin scones
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1 1/2poundsapplespeeled, cored, & diced
Lemon juiceto taste
Clotted creamfor serving (optional)
Preheat oven to 500 degrees F. Line a baking sheet with parchment or a silicone mat; set aside.
Combine lemon juice with milk in a small bowl; set aside.
In a large bowl, combine the flour, baking powder, and salt. Cut in butter and massage with fingers until mixture resembles fine crumbs. Stir in sugar and raisins. Create a well in the center of the mixture.
Add milk mixture and vanilla and stir lightly until rough dough forms.
Turn dough onto a lightly floured surface, kneading it a few times to smooth it out. Gently roll to 1-in. thickness and cut with a 2-1/2-in. biscuit cutter. Gather dough scraps and form a ball, rolling it out and repeating the process once again. Place scones on a baking sheet, then brush tops with beaten egg.
Place baking sheet in oven; reduce heat to 425 degrees and bake for 10-15 minutes or until golden brown.
Bring sugar and water to a boil in a medium pot over medium heat, stirring to dissolve sugar. Boil for about 4-5 minutes, swirling the pot occasionally, until mixture thickens and turns a deep amber color. Add diced apples, vanilla, and spices; stir to coat.
Reduce heat to medium-low and continue to cook 20-25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.
Add lemon juice and stir to combine, using a wooden spoon to crush any larger apple bits. Cool, then serve with warm scones & clotted cream.