Custard Scones with Apple Cinnamon Creamed Honey Recipe
Makes 12 small scones
300ml thickened cream
Icing sugar, for dusting
Apple Cinnamon Creamed Honey
⅓ cup apple cider vinegar
⅓ cup honey, plus extra to drizzle
1 cinnamon quill
2 small green apples, peeled, cored and chopped
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
To make the apple cinnamon creamed honey, 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.