Bread Baking Day 22
One couldn't tell from the posts on this blog so far, but I'm really fond of apple cake. So it was an easy decision to make these apple scones for Bread Baking Day 22 which is hosted by Stephanie from Hefe und mehr. The scones turned out nice and fluffy. Maybe one could repeat brushing the scones with egg-wash midway during the baking process.
Source: essen&trinken Für jeden Tag, August 2009
500 g flour *
1 sachet dry yeast
50 g sugar
100 ml lukewarm milk
150 g soft butter
75 g raisins **
1 big apple (200 g)
2 Tbsp lemon juice
* Used type 550 flour.
** Substituted with 1 tsp cinnamon.
Mix flour, yeast, sugar and salt. Separate one egg, set yolk aside. Whisk together egg white, 3 eggs and milk. Using a hand mixer with dough hooks knead together the flour mix, egg-milk and butter until it becomes a smooth dough. Let rise for one hour.
Wash the raisins and drain in a colander. Quarter the apple and remove the core. Dice finely and mix with the lemon juice.
On a floured work surface knead apple and raisins into the dough. Divide the dough into 12 portions. Grind these into scones. Put the scones on a sheet pan covered with parchment paper. Cut the surface of each scone cross wise with a scissor. Cover and let rise for 15 minutes.
Mix egg yolk with 1 Tbsp water and brush the scones. Bake at 190°C on the middle rack for 25 - 30 minutes.