Apple and Cinnamon Scones

• apple, peeled or unpeeled, finely diced into small pieces
• ½ teaspoon cinnamon
• ground ginger
• 1 tablespoon butter
• ¼ cup cold unsalted butter, cold, cubed
• 2 cups self-raising flour
• ¼ teaspoon salt
• ⅛ cup caster sugar
• ½ cup buttermilk
• 1 tablespoon whole milk
• 1 tablespoon soft brown sugar

Preparation

1. Step 1 · 5 minutes

   0:33
   Melt 1 tablespoon butter in a pan with ½ teaspoon cinnamon and a touch of ginger. Add 1 big apple (peeled or unpeeled, finely diced into small pieces) and cook on medium for about 5 minutes until starting to soften. Set aside.
2. Step 2

   1:23
   Sieve 2 cups self-raising flour, ⅛ cup caster sugar, and ¼ teaspoon salt into a large bowl. Mix together with a spatula or spoon until combined.
3. Step 3

   1:48
   Add ¼ cup cold unsalted butter (cubed) to the dry ingredients. Rub in with fingertips until well combined with no large lumps of butter remaining.
4. Step 4

   2:11
   Add the cooked apple and spices along with ½ cup buttermilk. Combine with a spoon or spatula until no dry ingredients remain and it forms a rough sticky dough. Bring together into a ball with your hand (add a little extra flour to hands if very sticky).
5. Step 5

   2:47
   Place the dough on an oven tray and flatten into a disc about 1 inch thick.
6. Step 6

   3:02
   Brush the top and sides with 1 tablespoon whole milk, then sprinkle with 1 tablespoon soft brown sugar. Score the dough into 8 segments with a sharp knife (deep but not all the way through).
7. Step 7 · 25 minutes

   3:44
   Bake in the middle of the oven for about 25 minutes until golden. Let cool for 10-15 minutes. Separate the segments fully with a palette knife or sharp knife if needed.