A bit of twist on traditional scones, the apple keeping them moist, and the oats giving them a unique texture.
1 3/4 cup self-raising flour 2 tbs sugar 60g butter, chopped 1 red apple, coarsely grated 1/2 tsp ground cinnamon 1 tsp baking soda 1/2 cup quick oats 1/2 cup buttermilk
Preheat oven to 220°C. Line a tray with baking paper.
Combine flour, oats, bicarbonate of soda and cinnamon in a bowl. Rub butter into flour mixture with fingertips until mixture forms fine crumbs. Stir in sugar and apple. Make a well in the centre and pour in most of the buttermilk mixture, reserving a little. Mix gently with a round-bladed knife until it forms a soft, moist dough (avoid overworking or dough will toughen). Use reserved buttermilk to moisten, if necessary.
Transfer dough to a lightly floured surface. Knead 3-4 times to smooth. Pat gently with hands until 2cm thick. Cut out scones with a floured 7cm-fluted cutter, pushing down quickly and firmly (don’t twist). Transfer to tray and brush tops with extra buttermilk. Bake for 15 minutes until risen and golden. Cool on a rack (cover loosely with a tea towel for soft scones or uncovered for firmer tops). Serve warm.