- Preheat the oven to gas 7, 22°C, fan 200°C.
- Melt 1 tbsp butter in a small, non-stick frying pan. Add the apple. Cook for 5 minutes, stirring, until the apple starts to soften. Sprinkle over the cinnamon and cook for 2 minutes until lightly golden. Set aside.
- Put the flour, sugar and pinch of salt in a food processor. Add the remaining butter and pulse until the mixture resembles breadcrumbs. Pour in the buttermilk and pulse until the mixture comes together. Put onto a lightly floured surface, add the apple pieces, knead until the apple is well mixed through and the dough forms a ball.
- Using a floured rolling pin lightly roll out the dough to a circle about 15cm (6in) diameter. Put on a baking sheet. Use a sharp knife to lightly score the top into 8 wedges. Brush with milk and sprinkle over the demerara sugar. Bake for 25-30 minutes until risen and lightly golden. Cool on a wire rack. Pull apart the wedges before serving.
Tip: To make traditional scones, pat out the dough with your fingers until about 2.5cm (1in) thick. Then use a 5cm (2in) biscuit cutter to cut out circles. Brush with milk and sprinkle with sugar, bake for 10-12 minutes.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
See more Packed lunch ideas
As part of a healthy balanced diet, we recommend this recipe for a special occassion or treat.