Apple and Custard Scones

Makes 16

420g self raising flour

100g chilled butter

1 tsp baking powder

½ tsp ground cinnamon

1/8 tsp allspice

200g diced, peeled, cored apples

3 tbsp sugar mixed with 1 tsp ground cinnamon

100ml custard

150ml milk

Egg wash

Cinnamon sugar (3 tbsp caster sugar with 1 tsp ground cinnamon)

For the custard cream

80ml whipped cream

80ml custard

Apple compote, to serve

To prepare the scones, preheat the oven to 220°C/ fan 200°C/ gas 7.

Line a baking tray with parchment paper.

Sift the flour into a large bowl.

Rub in the chilled butter until the mixture resembles fine breadcrumbs.

Add the baking powder and the spices, mix well.

Mix the diced apples with the cinnamon sugar and add to the scone mix.

Make a well in the middle, add custard and enough milk and mix to form a soft dough.

Turn out onto a floured surface and knead lightly.

Roll out to about 2 ½ cm thick.

Dip the scone cutter in flour and cut the dough into shapes.

Dip the scones into egg wash and into cinnamon sugar, place on the lined baking tray.

Transfer into the oven to bake for about 16 to 18 minutes depending on the size or until risen, golden and cooked.

Leave to cool on a rack.

To prepare the custard cream, fold the whipped cream into the custard.

Serve scones with apple compote and custard cream. Tale a look @ Catherine making them here

Catherine’s Apple & Custard Scones