METHOD Sift the flour, baking powder and a pinch of salt into a mixing bowl. Add the sugar and mix thoroughly. Rub in the butter until it is well incorporated and you can’t see it any more. I use a stainless steel pastry blender to do this as I have the hottest hands this side of Dantes Inferno and find the butter melts very quickly from my hot digits. But the pastry blender does a great job of keeping the ingredients cool with minimal need to use my hands. Add the grated apple, mix in well then gradually add the buttermilk. Stir everything together with a wooden spoon or spatula. You need enough buttermilk to bring everything together as a smooth dough but without becoming a sticky wet mess. So go steady. Turn out onto a lightly floured surface and knead for a few minutes until you have a nice smooth, soft dough. Roll out to a thickness of approx 2cm - 2.5cm and cut out into rounds with a 5cm (or thereabouts) cutter. Transfer the scones to a baking paper lined baking sheet (you may need two) leaving enough space around them for expansion. Leave to relax in a warm place for about 30 minutes until they look a little puffed up. Preheat your oven to 180°C fan. Brush the top of each scone with the beaten egg mixture and bake in the oven for about 10-12 minutes or until golden. You might need more or less time-wise depending on your oven, just keep an eye on them. When done, let them cool a bit (if you can) before tucking in. (Can be frozen easily too) Now, can I tempt you with some blue cheese and jam? |