We first made this on Mother’s Day 💜, many years ago.
Ingredients
- 650 g flour
- 100 g caster (baker’s) sugar
- or grind granulated sugar briefly in a mortar and pestle
- 20 g baking powder
- 1 tsp cinnamon
- Pinch of salt
- 125 g butter, cold and diced
- 1 large apple (or 2 medium), peeled and diced
- 2 eggs
- 200 ml buttermilk
- 2 tsp vanilla
- 1 egg, beaten, for egg wash
- A handful of fresh berries (raspberries, blueberries, or blackberries)
- A handful of flaked almonds
- Icing sugar, to dust
Method
Heat the oven to 200°C (400°F), or 180°C (350°F) with the fan on. Line a baking tray with parchment.
Combine the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Rub the butter into the flour with your fingertips until the mix looks like breadcrumbs. Stir in the apple.
Add the eggs, buttermilk, and vanilla and mix to a rough dough. Turn it out onto a lightly floured surface and knead gently, just until all the flour is taken up.
Roll the dough to 2.5 cm (1 in) thick. Cut the scones with a floured cutter and space them evenly on the tray.
Press your thumb into the centre of each scone. Brush the tops with the egg wash. Fill each indentation with 1–2 berries and top with flaked almonds.
Bake until golden, 16–18 minutes, rotating the tray halfway through. Cool on a wire rack, then dust with icing sugar.