Bake-a-thon is a yearly baking series headed by Valli during December and I have been a part of it for the past two years. There will be a total of 13 baking recipes on Monday, Wednesday and Friday till the month ends. Since the last post was more related to the UAE National Day, I thought I would rather move the details of the series in this post. 😀 You can find all the posts related to the previous years here. While the first year, I did random posts out of the burgeoning drafts, I focused on chocolate bakes last year, and this year, I am doing based on the theme of individual servings. Just like the Khameer I posted as the first one…
As soon as I had started jotting out my posts for this series, I wanted to bake a scone, and somehow it had to be apples. I don’t know where I got this fixation with apple. 😀 In fact, I do love apple bakes, they rank a close third after banana and carrot bakes. If you ask me my favorite apple cake I have baked so far, I would surely rank this one on the top. 🙂 OK, so coming back to the scones, after dreaming for a few days, I got to bake these when I had taken a sick leave from work. True, baking is a little bit of work, especially when it comes to the cleaning part. But this recipe is more of a one bowl bake and hence is less work. I made these with wholewheat flour and even then they were soft and perfect with a cup of hot black tea.
Before moving to this recipe, if you love scones like I do, then here are some that are already on the blog…
Eggless Apricot White Chocolate Scones – I ate the whole batch I baked, it was that good! 😀
Eggless Apple Walnut Scones
- 1 cup wholewheat flour
- 3 tbsp sugar
- 1 tsp cornflour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- A pinch of salt
- 1/4 tsp cinnamon powder
- 30 gm cold butter
- 1 large apple peeled and grated
- 2 tbsp chopped walnuts
- 2-3 tbsp yogurt as required
- Sugar and cinnamon powder for sprinkling on top
- Preheat oven to 180 degrees. Line a tray with parchment paper and set aside.
- In a bowl, sift together all the dry ingredients (from flour to cinnamon powder)
- Grate the butter into the flour and rub it in to resemble bread crumbs.
- Add the grated apple and walnuts and mix well. Squeeze with hands so that the apple releases its fluid into the dough.
- Add 2 tbsp yogurt and bring the dough together. Use more as required to just bring it together - do not knead.
- Pat onto the prepared tray and shape into a round. Cut into six wedges.
- Bake for 20 minutes for soft or 25 minutes for crispier.
- Cool slightly and serve.