|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These baked apple fritters are delicious for breakfast, snacking, gifts, and fall celebrations. A combination of biscuit and scone dough with apples and cinnamon, they capture the essence of fall in soft, crunchy, sweet, warming bites.
They're lovely plain, but you can finish with powdered sugar or glaze them. Either way, you'll be glad you made and baked them.
3 1/4 cups self-rising flour
3 heaping tablespoons brown sugar, divided equally
1 tablespoon ground cinnamon, divided equally
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (or fine sea salt)
4 tablespoons frozen or very cold unsalted butter
2 large eggs, lightly beaten
1/2 cup milk
2 teaspoons finely grated lemon zest
1 medium sweet apple, cored and cut into chunks (such as Gala, about 1 cup)
2 tablespoons butter, melted
vanilla glaze or powdered sugar, optional
Gather the ingredients.
Heat the oven to 400 F/205 C/Gas 6 and line a baking sheet with parchment paper.
Sift the flour into a large bowl and add half of the sugar, half of the cinnamon powder, baking powder and salt. Stir well to combine.
Grate the butter into the flour with a box grater.
Rub until the mixture resembles fine breadcrumbs.
Make a well in the center and with a table knife, stir in the beaten eggs, lemon zest and milk, stirring until the dough comes together. It should be soft, lightly sticky but pliable. If it's dry, add more milk by the tablespoon till it comes together.
Turn the mixture onto a floured surface and knead lightly until just smooth. Gently roll out into a round shape, about 3/4-inch thickness.
Divide dough into 8 'biscuit' pieces. An easy way to split this dough circle, first cut in half, then quarters, and finally eighths.
Cut each piece of 'biscuit' up, into 10 to 12 pieces.
In a large bowl, combine the cut up biscuit dough with the rest of the sugar, rest of the cinnamon powder, and chopped apple. Mix gently to evenly distribute the ingredients.
Scoop the dough with a 1/4 cup for each fritter and place on your lined baking sheet. Gently press each fritter together, about 3-inches.
Brush the fritters with the melted butter.
Bake in the center of the oven until golden, well-risen and cooked through, 18 to 20 minutes.
Remove and let cool on the tray for about 10 minutes. These fritters are great plain, sprinkled with powdered sugar, or top them with vanilla glaze. Enjoy!
- You could use store-bought biscuit dough instead of making your own.
- Whole wheat flour works well, just reduce the quantity by 1/4 cup, so you use 3 cups and add 1/4 cup more milk because it absorbs more liquid. You might need to bake for 5 to 7 minutes longer.
- Switch up the spices. Pumpkin spice, chai spices, or any of your fall favorites would work.
- If you fancy it, add some nuts. Almonds, pecans, and walnuts would work well.
- Swap the apples for pears or a use a mixture of both.
- Try a cream cheese glaze.