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 Apple and Cinnamon Scones
Some sugar can be added to the apple while being cooked if desired. Makes 9-10 scones.
INGREDIENTS: Cooking apples - 350 g (12 oz) peeled cored and chopped, Self raising flour - 225 g (8 oz), Salt - * tsp, Ground cinnamon - 1 tsp, Butter - 50 g (2 oz), Milk - 150 ml, plus extra for brushing, Ground cinnamon - * tsp, Demerara sugar - 25 g (1 oz), Double cream or whipping cream - 150 ml.
COOKING:1. Cook the apples in a little water until soft, mash well or purée. Allow to cool.
2. Sieve the flour, salt and 1 teaspoon cinnamon into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Make a well in the centre, add one-third of the apple and the milk. Mix until the mixture forms a dough.
4. Knead quickly on a floured surface then roll out to 1.5 cm (* inch) thick. Cut into small rounds approximately 5 cm (2 inches) in diameter.
5. Place on a greased baking tray. Brush the tops with Mk and sprinkle the teaspoon cinnamon and the demerara sugar over them.
6. Bake at 230C / 450F / Gas 8 for 10 minutes or until golden brown.
7. Whip the cream. Cool the scones, split in half and sandwich together with the remaining apple and the whipped cream.
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