Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Whisk the egg, buttermilk and golden syrup together in a small jug.
2. Sift the flour, baking powder and cinnamon into a large mixing bowl and stir in a pinch of salt.
3. Scatter over the butter and rub it into the flour with your fingers. Stir in the grated apple and half the egg mixture. Add as much of the remaining egg mixture as needed to form the mixture into a soft ball. Set the rest aside.
4. Tip the dough on to a lightly floured surface. Pat it out until it's 2.5cm thick, then using a 5cm cutter, stamp out the scones – you'll need to reform the dough to stamp them all out.
5. Transfer to a baking sheet that's been lightly greased and dusted with flour. Brush any leftover egg mixture over the tops of the scones and generously sprinkle each with demerara sugar.
6. Bake for 12-15 minutes or until risen and lightly golden, then cool on a wire rack. Sandwich together with jam and clotted cream, to serve.