Makes 12 small scones
⅓ cup apple cider vinegar
⅓ cup honey, plus extra to drizzle
1 cinnamon quill
2 small green apples, peeled, cored and chopped
300ml thickened cream
Icing sugar, for dusting
1 cup self-raising flour
¼ tsp baking soda
2 tbsp custard powder
2 tbsp caster sugar
40g cold butter, chopped
½ cup buttermilk, extra to brush
- Combine the vinegar, honey, cinnamon and apples in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes, or until reduced. Remove the cinnamon, set aside to cool slightly. Place in a blender and blend until smooth.
- Preheat oven to 200°C (180°C fan forced). Place the flour, baking soda, custard powder and sugar in a bowl. Add the butter and using your fingers, rub together until fine breadcrumbs. Add the buttermilk and using a knife, cut the mixture until just combined. Turn out onto a lightly floured surface and shape into a round 4cm high. Using a 5cm cutter, cut out 12 scones.
- Place on a baking tray lined with non-stick baking paper and brush with buttermilk. Bake for 15-20 minutes, or until golden and cooked through.
- Whip the cream to soft peaks. Halve the scones, pipe the cream onto the base and sandwich to close. Dust with icing sugar. Serve drizzled with apple cinnamon creamed honey.