@liliforberg: I love having these in the freezer and I take them out as I need them such a lovely breakfast for before school with some berries on the side! And of course with butter! Apple Cinnamon & Raisin Scones Makes 8 large scones Ingredients 400g self-raising flour 1 tsp baking powder 70g caster sugar (⅓ cup) 1 tsp ground cinnamon 120g cold butter, cubed 2 eggs 1 tsp vanilla extract 120g full-fat Greek yogurt (½ cup) 1 apple, peeled and chopped into small pieces 80g raisins For the top 1 egg, beaten Method Preheat the oven to 190°C fan and line a baking tray with baking paper. Add the self-raising flour, baking powder, sugar and cinnamon to a large bowl and mix. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs. Add the eggs, vanilla and Greek yogurt. Mix gently until the dough is just beginning to come together. Add the chopped apple and raisins and gently fold through. Don’t overwork the dough. It should be soft and slightly sticky. If it’s genuinely too wet to shape, add a little extra flour, 1 tbsp at a time. Turn the dough onto a lightly floured surface and gently shape it into a thick round, about 3–4cm thick. Cut into 8 large wedges and transfer to the lined baking tray. Brush the tops with the beaten egg. If you have time, chill them for 15–20 minutes before baking for a better rise. Bake at 190°C fan for 20–25 minutes, until well risen and deep golden on top. If checking with a thermometer, the centre should be around 94–96°C. Leave to cool on the tray for about 5 minutes before transferring to a wire rack.

Lili Forberg

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Monday 07 September 2026 18:16:07 GMT