Cornish Scones

storyIngredients

1 lb 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
1 very large apple, peeled and finely chopped [or 2 medium size] 1 large egg
Tub of buttermilk

Instructions

Place the first 4 ingredients into a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the sugar and walnuts, then the chopped apple. 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. 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. Makes 12 large scones.

Ith do shàth!
Cabrini
P.S: I would like to invite all our readers to send me their favourite recipe – and their favourite memories that go with it – to cabrini@celticlife.ca