Apple & Cinnamon Scones

Apple & Cinnamon Scones Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Serves: 8 people. INGREDIENTS: ¼ cup (2oz/50g) cold butter, plus 1 tablespoon. 1 large Granny Smith apple, peeled and diced. ½ teaspoon of cinnamon. 2 cups (8oz/250g) self-raising flour. 3 tbsp (50g/2oz) Butter ¼ teaspoon salt. ⅛ cup (1oz/25g) sugar. ½ cup (4fl.oz/125ml) buttermilk. 1 tablespoon milk. 1 tablespoon demerara sugar. METHOD: 1. Preheat oven to 220°C/428°F/Gas Mark 7. 2. Melt one tablespoon of butter in a pan. 3. Add the chopped apple and cook for 5 minutes. 4. Sprinkle over the cinnamon and cook for a further 2 minutes. 5. Set aside and cool. 6. In a medium size bowl, add the flour and salt. 7. Rub in the butter until the mixture resembles breadcrumbs. 8. Mix in the sugar, apple and buttermilk. 9. Stir until the mixture comes together. 10. Put onto a lightly floured surface and knead until the mixture forms a ball. 11. Put on a baking sheet, using a sharp knife lightly score the top of the cake into 8 wedges. 12. Brush with milk and sprinkle demerara sugar over the top. 13. Bake for 20-25 minutes until risen and golden. 14. Cool on a wire rack for 15 minutes. 15. Pull apart the wedges before serving. 16. You can store this scone in an airtight container at room temperature for up to 3 days, or freeze for up to three months. 17. Mmm Scrummy!