Season 
Modì apple, blueberry and cinnamon scones
Ingredients for around 8 scones
Flour with yeast | 225g (8 oz)
Cake yeast | 1 teaspoon
Cane sugar | 25g (1 oz)
Butter, in small pieces | 55g (2 oz)
Egg | 1
Milk or vegetable drink | 5 tablespoons
Cored and sliced Modì apple | ½ an apple or a little more
Fresh blueberries | 50g (2 oz)
Cane sugar and cinnamon qs
Milk qs for brushing
A pinch of “fleur de sel” salt
Cake yeast | 1 teaspoon
Cane sugar | 25g (1 oz)
Butter, in small pieces | 55g (2 oz)
Egg | 1
Milk or vegetable drink | 5 tablespoons
Cored and sliced Modì apple | ½ an apple or a little more
Fresh blueberries | 50g (2 oz)
Cane sugar and cinnamon qs
Milk qs for brushing
A pinch of “fleur de sel” salt
Preparation
Sieve the flour with the yeast, then, using your fingers, mix it with the butter to form crumbs. Add the sugar, a pinch of salt, the slightly beaten egg and the milk: you should obtain a soft mixture.
Lay the mixture to form a rectangle: place the apple slices and blueberries at the centre of the rectangle and brush with a little cane sugar mixed with half a teaspoon of cinnamon (according to taste).
Fold the edges of the mixture over the filling and press firmly to seal, then use a sharp knife to cut out 8 triangles. Brush the scones with a little milk and decorate them with cane sugar.
Bake in a preheated oven at 180°C (gas mark 4/350°F) for around 15-18 minutes or until leavened and golden brown.
Enjoy them hot or warm (they are best if eaten the same day).
Lay the mixture to form a rectangle: place the apple slices and blueberries at the centre of the rectangle and brush with a little cane sugar mixed with half a teaspoon of cinnamon (according to taste).
Fold the edges of the mixture over the filling and press firmly to seal, then use a sharp knife to cut out 8 triangles. Brush the scones with a little milk and decorate them with cane sugar.
Bake in a preheated oven at 180°C (gas mark 4/350°F) for around 15-18 minutes or until leavened and golden brown.
Enjoy them hot or warm (they are best if eaten the same day).
Seasonal Recipe
Difficulty: Easy
Preparation: 30 minutes
Ingredients for: around 8 scones
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Apple and juicy fresh blueberries enrich these leavened pastries, “scones”, inspired to the Scottish tradition and usually served at teatime. In the Modì version they become small soft fruit-filled and cinnamon-scented triangles with a delicate core made up of apple slices and colourful blueberries. They are easy to make, not too sweet and essential for your spring picnic basket, brunch or all fruit breakfast!
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