Spiced Apple Dessert Scones

Ingredients (serves 4)

• 1/2 quantity Basic buttermilk scones (see note and related recipe)
• 1 small granny smith apple, peeled, cored, thinly sliced
• 1/3 cup brown sugar
• 1/2 teaspoon mixed spice

Method

1. Make 1/2 quantity Basic buttermilk scones.
2. Follow step 3, rolling dough out until 2cm-thick. Using a 7cm round cutter, cut out 4 scones. Arrange apple in base of four 1/2 cup-capacity ramekins. Sprinkle with sugar and spice. Place scones in ramekins on top of sugar mixture. Brush tops with extra buttermilk. Place ramekins on tray. Bake for 10 minutes or until light golden and sugar is bubbling around edge. Set aside for 4 minutes before turning out onto plates. Serve.

Notes

• 
  Use 1/3 cup buttermilk when making 1/2 quantity of Basic buttermilk scones. Serve scones with whipped cream, double thick cream, butter or mascarpone. Dip cutters into flour between cutting to prevent dough sticking to them. Make sure rolling pin is lightly floured before use. All scones are cooked on a baking tray lined with baking paper.

Basic Buttermilk Scones

Ingredients

• 2 cups self-raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 60g butter, chilled, chopped
• 3/4 cup buttermilk
• Extra buttermilk, for brushing
• Raspberry jam and whipped cream, to serve

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
2. Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
3. Make a well in centre of mixture. Add buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
4. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm round cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.
5. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with jam and cream.

Notes

• 
  Dip cutters into flour between cutting to prevent dough sticking to them.