On the weekend we both did a spot of baking....I desperately wanted some scones to eat whilst watching the Christmas Pageant on TV so I made these. 2 cups self raising flour, 1 tablespoon caster sugar, 50g salted butter, 1 cup milk,1 tablespoon raw sugar,1 teaspoon finely grated nutmeg, 1 medium red apple
Sift the flour into a bowl and add the sugar; rub the butter into the flour and sugar to breadcrumb stage. Gradually stir in the milk — the amount you need depends on the flour. The mixture will be moist and stick to the fork or knife that you use to stir in the milk. When combined, tip out onto a floured bench top.Using your hands or a rolling pin, flatten the mixture and shape it into a rectangle about 2 cms thick, approximately 22 X 28 cms. Sprinkle with the raw sugar and nutmeg; grate the apple (skin and all) over the sugar and nutmeg; spread it evenly and right out to the edges of the scone dough.Roll the dough, longwise, around the filling and cut into 8 even rounds using a floured knife.Pack the rolls, cut side up, into a greased and floured 21cm diameter (4cms deep) cake/sponge tin. They can be touching but they will come together as they cook. Cook in a preheated 190C oven for 20 — 30 minutes. Fan force oven will take less time. The tops will be crisped and golden browned.
I doubled the recipe and used some cinnamon combined with nutmeg. These scones seem to be a bit 'cakier' and would be lovely with a thin icing drizzled over the top.
This is what Marion made - one of my husband's favourites - and he declared it the best Baklava that he has ever tasted and he has spent some time buying them on a discovery to find the best. Up to now it was a market in Melbourne that got his number one vote, but all has changed - he just has to go around the corner to Marion's market....!!!