Apple and saffron scones: the recipe


I swear this is the last recipe with saffron (at least for a while ;))!

Still in the trend of pairing saffron and apples, I baked some scones. This time, I put aside the great recipe of Stewart and tested the one of Cavoletto di Bruxelles, which does not include the final tournage of the dough. As I was in a hurry, I kneaded the dough in my standing mixer (big mistake!). Consequently, I overworked the dough and the scones didn’t come with the typical layers (in my face! :P). And given that I was really really in a hurry, I cut them in squares!

For the series do as I say, not as I do:

Apple and saffron scones (revised recipe of Cavoletto)

(Doses for 8 scones)

  • 125 g of milk

  • 225 g of all purpose flour

  • 50 g of butter in small pieces

  • 2 apples golden type

  • 2 table spoons of sugar

  • 1 table spoon of maple syrup

  • 1 table spoon of baking powder

  • 7-8 pistils of saffron

  • a pinch of salt

Pour the milk in a pot and warm it up. Add the saffron and turn the flame off. Leave the saffron in infusion for 15-20 min. Transfer the milk into the fridge then, covered with a lid, and let it cool down.

Peel and clean the apples from the seeds. Dice them and set aside. Place the flour and the baking powder into a large bowl. Add the butter, flour it a bit and squeeze the pieces a bit. Add the apples, the sugar and the maple syrup, and mix. Finally, add the milk and quickly knead the dough with the aid of a wooden spoon or a fork. Avoid overworking the dough.

Spread the dough so that it will be about 2 cm in thickness and cut the scones in round or square shapes. Place the scone on a baking pan covered with parchment paper and bake them at 180 C (Sigrid suggests 220 C, but they would have burnt with my oven), until the surface will turn golden brown.