1 quantity plain scone dough with 1 tsp baking powder
1 small cooking apple - about 175g (6oz) - peeled, cored and diced
50g (2oz) dried cherries all stirred in at the end of step 1
A little milk to glaze
¼ tsp ground cinnamon
1Tbsp. demerara sugar
2Tbsp. flaked almonds
Directions
Step 1
Preheat the oven to 200ºC (180ºC fan oven) mark 6. With a floured rolling pin, gently roll the dough into a round at least 2.5cm (1in) thick. Dip a 7.5cm (3in) cutter in flour, and push sharply into the dough - don't twist it, just lift it up and ease the dough out - to make each scone, amalgamating the trimmings into a round and gently re-rolling and cutting the dough until you have six scones. Any leftover trimmings can be made into a couple of smaller ones.
Step 2
Put the scones onto a floured baking sheet in two rows of three, arranged so that they're touching. Brush the tops with milk. Mix together the cinnamon, sugar and almonds, then sprinkle over the top.
Step 3
Bake for 25-30min or until risen and golden. Cool on the tray for 10min, then turn onto a wire rack. Separate scones, then serve warm or toasted with unsalted butter and raspberry jam.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
