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?