These lovely apple and cinnamon scones from Tea and Cake make a very regal combination with Prince of Wales tea. This tea is a blend of black China tea originally created for Edward, Prince of Wales (the future King Edward VIII). In 1921, he granted Twinings permission to sell his personal blend using his royal title and they have done so ever since. It’s quite a mild tea with a strong aroma, and it makes a perfect cuppa.
500 g self-raising flour, plus extra for dusting
100 g butter, diced
a pinch of salt
50 g caster sugar
1⁄2 teaspoon ground cinnamon
1 Bramley apple, peeled, cored and diced
scant 300 ml whole milk
1 egg and 1 tablespoon milk, beaten together
a 4-cm cookie cutter
Preheat the oven to 200°C, Gas 6.
Sieve the flour into a large bowl and add the butter. Rub it lightly into the flour with your fingertips, lifting the mixture to aerate it as you work. When the mixture resembles fine breadcrumbs, add the salt, sugar and cinnamon and mix to combine. Stir in the apple.
Add just enough milk to bring the mixture together to form a soft (but not sticky) dough. Take care not to handle the dough too much or the scones will become heavy.
Lightly dust a clean work surface with flour and roll the dough out to about 3 cm thick. Stamp out rounds with the cookie cutter.
Try to avoid re-rolling the dough, as this will make the scones heavy. Place the scones on a non-stick baking sheet and bake for about 12–15 minutes, until risen and golden.
Leave to cool a little on a wire rack. They are lovely served warm.