Apple Buttermilk Scone Round

East warm, spread with butter and tons of apricot preserves, pear and ginger jam, or apple marmalade - a good way to start the day.

Makes 8 scones


INGREDIENTS:

• 1 large baking apple or 1-2 crisp tart eating apples (1/2 lb)
• 1 3/4 cups all-purpose flour, plus extra for dusting
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 6 1/2 tablespoons unsalted butter, chilled and diced
• 1/2 cup raw sugar, plus extra for sprinkling
• 3/4 cups buttermilk, plus extra for brushing

METHOD:

1. Preheat oven to 425 degrees.
2. Peel, core and chop apples into 1/2 inch chunks.
3. Mix flours, baking soda, and sugar.
4. Add butter and process until fine crumbs.
5. Add buttermilk to make a soft dough that is not too sticky.
6. Turn out onto floured surface and knead in the apples.
7. Shape into a ball, pat into a flattish round and brush lightly with buttermilk and sprinkle with raw sugar.
8. Score and bake for 20-25 minutes until golden and firm to the touch.