I adapted a scone recipe from the National Trust Book of Scones by Sarah Clelland for this recipe.
3 cups (3 * 250 ml) plain cake flour;
2 1/2 teaspoons baking powder;
145 grams butter, cubed;
90 grams soft brown sugar;
2 medium apples, peeled and diced;
3 teaspoons cinnamon;
1 egg beaten; and
Approximately 3/4 cup (185 ml) milk
Preheat the oven to 220 C. Grease two baking tins.
Sift the flour into a bowl and rub in the butter until the mixture looks like fine crumbs. Stir in the apple cubes, brown sugar and cinnamon.
Add the beaten egg and add the milk slowly, mixing with a round bladed butter knife until a soft dough forms. Be careful not to add to much milk, the mixture shouldn’t be sticky.
Knead until the mixture is non-sticky and all the ingredients are full incorporated. Turn out onto a floured surface and flatten to approximately 2 cm deep using your hands. Do not roll with a rolling pin. Cut out rounds with a cookie cutter and place on the baking trays. I also cook the cut offs.
Brush milk over the top of the scones and sprinkle with a mixture of sugar and cinnamon. Bake for 10 to 15 minutes until risen and golden brown.