APPLE AND WALNUT BUTTERMILK  SCONES

Here is another lovely autumny scone recipe, to help use up all those windfalls. I love scones, they are so handy and so versatile. I might have mentioned that before…..???? They freeze perfectly, handy when rellies or friends pop in. I have used buttermilk, always so good to bake with, but you could use ordinary whole milk. 

1 lb SR Flour

large pinch of baking powder

2 ½ oz softened butter

1 heaped teaspoon of cinnamon - or more if you wish

1 large heaped tablespoon sugar - I used soft light brown, caster or muscovado are good

large handful chopped walnuts, or to taste

I very large Bramley apple, peeled and finely chopped [or 2 medium size]

Place the first 4 ingredients into a bowl and rub in the butter until it resembles fine breadcrumbs. You all know this!

Stir in the sugar and walnuts, then the chopped apple.

1 large egg

tub buttermilk

In a measuring jug, break the egg, then make up the quantity to about 11 fl oz with the buttermilk. Whisk to combine, then pour into the flour and mix well using a knife. Change over to your hands and bring together to form a ball, then transfer to your lightly floured surface and gently knead until smooth. Roll out to about ¾ inch thick and cut into rounds, using a plain cutter and place them onto a lightly oiled baking sheet. I use a plain and not fluted cutter because there are so many nutty lumpy bits!!

Makes 12 large scones.

Pop them into your preheated fan oven 200C for about 18- 20 mins. Cool on a rack, then split when still just warm and slather on the butter. Mmmmmmmmm.

Freeze left overs as soon as they are cold. To defrost pop into a microwave for a minute or so. They will come out exactly as they went in.

Note: Always check your ground cinnamon is well in date - it loses so much of its flavour quickly.