Mary Berry Apple And Cinnamon Scones

Few recipes feel as welcoming as Mary Berry’s Apple and Cinnamon Scones. These tender, aromatic scones capture the very essence of comfort baking. Growing up, I remember the scent of apples and spice filling the kitchen on chilly afternoons, and this recipe brings that memory deliciously to life.

Whether you are baking for a cozy weekend brunch or craving a quick, homemade treat, this easy crab gratin of the pastry world (yes, it’s that comforting!) will charm you. Perfect for tea time, breakfast, or a light dessert, these apple and cinnamon scones blend simplicity with indulgent flavor, just like you’d expect from a beloved James Martin crab recipe or a classic British seafood bake.

Why You’ll Love This Recipe

• Simple, fuss-free preparation with everyday ingredients
• Sweet-tart bursts of apple wrapped in cozy cinnamon spice
• Ready from start to finish in about 30 minutes
• Delightfully tender with a delicate, buttery crumb
• Perfect for pairing with clotted cream, apple butter, or even honey

Ingredients for Mary Berry’s Apple and Cinnamon Scones

• 1/4 cup cold butter: essential for a flaky, tender texture
• 1 large Granny Smith apple, peeled and diced: adds sweet-tart freshness
• 1/2 teaspoon cinnamon: infuses a warm, comforting spice
• 2 cups self-raising flour
• 1/4 teaspoon salt
• 1/8 cup sugar
• 1/2 cup demerara sugar: for a beautiful, caramelized topping

How To Make Mary Berry’s Apple and Cinnamon Scones

1. Preheat your oven to 220°C (428°F) or gas mark 7.
2. Melt 1 tablespoon of the butter in a saucepan.
3. Cook the diced apple over medium heat for 5 minutes until just softened.
4. Stir in the cinnamon and cook for another 2 minutes. Set aside to cool.
5. Sift the flour and salt into a large mixing bowl.
6. Rub in the remaining cold butter until the mixture resembles fine breadcrumbs.
7. Add the sugar and cooled apple mixture into the bowl.
8. Mix gently to combine, adding a splash of buttermilk if the dough feels dry.
9. Turn out the dough onto a lightly floured surface. Knead gently into a soft ball.
10. Pat the dough into a round about 1½ inches thick.
11. Cut into 8 even wedges using a sharp knife.
12. Place the wedges on a lined baking tray.
13. Sprinkle the tops generously with demerara sugar.
14. Bake for 20–25 minutes until risen and golden.
15. Cool on a wire rack for at least 15 minutes before serving.

Common Mistakes to Avoid

• Using warm butter: Cold butter is key to flaky layers.
• Overmixing the dough: Handle it just enough to bring it together.
• Skipping the cooling step: Letting the apples cool prevents soggy dough.
• Cutting uneven wedges: Consistent sizing ensures even baking.
• Neglecting to sprinkle demerara sugar: It adds crucial crunch and caramelization.

Storage and Reheating Instructions

• Storage: Place completely cooled scones in an airtight container at room temperature for up to 2 days.
• Freezing: Wrap each scone individually in plastic wrap, place in a freezer-safe bag or container, and freeze for up to 3 months.

Reheating:

• Oven: Preheat to 350°F. Wrap scones loosely in foil and bake for 8–10 minutes.
• Microwave: Cover lightly with a damp paper towel and heat for 20–30 seconds.

FAQs

Q: Can you freeze Mary Berry’s Apple and Cinnamon Scones?
A: Yes, they freeze beautifully. Wrap tightly to prevent freezer burn and thaw at room temperature.

Q: Why do my scones come out dry?
A: Overmixing the dough or not adding enough moisture are common causes. Handle the dough gently and add a splash of buttermilk if needed.

Q: Can I use a different apple variety?
A: Absolutely. Fuji, Gala, or Honeycrisp apples are great alternatives.

Q: What makes scones rise and become fluffy?
A: Using self-raising flour and handling the dough minimally will help scones stay light and fluffy.

Nutrition Facts (Per Serving)

• Calories: 300
• Sodium: 250mg
• Fat: 15g
• Carbohydrates: 40g
• Sugar: 15g
• Fiber: 2g
• Protein: 5g

Try More Recipes:

• Mary Berry Rock Cakes
• Mary Berry Tarte Tatin
• Mary Berry Coconut Cake Recipe