Apple Scone Cake
This lovely treat is another recipe from my friend Pam, who lives near Hayle, although her family hailed from Looe. She has been so kind sharing many of her favourite recipes. Serve warm with lashings of fresh butter, but equally delicious cold, the wedges freeze perfectly. Just “nuke” for a few moments to bring it back to just baked perfection.
You will need a lightly buttered baking sheet and pre heat your fan oven to 200C. Because you do not want the grated apple to go brown, get everything prepped and ready to go, then grate immediately into the flour mix.
1 medium/large cooking apple
8 oz plain flour
large pinch salt
3 teaspoons baking powder
ground cinnamon to taste
2 oz butter
2 oz golden caster sugar
about 4 fl oz whole milk [or buttermilk]
1 oz demerera sugar for sprinkling
In a medium bowl, rub the butter into the flour, salt and bp until it resembles fine breadcrumbs. Add the caster sugar and mix well.
Peel then grate the apple into the mixture and quickly mix to a soft, but not sticky, dough with the milk, you might not need all the milk. Shape into about an 8 inch round and place on your baking sheet. Brush with a little more milk, if you wish, and sprinkle over the demerera. Mark into 8 wedges wth a sharp knife - about half way through the dough.
Bake in your pre heated oven for about 25 mins. Cool on a wire rack for a while, until cool enough to divide, split and butter. Yum yum
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