Custard Scones with Apple Cinnamon Creamed Honey

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

SCONES

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, pip the cream onto the base and sandwich to close. Dust with icing sugar. Serve drizzled with apple cinnamon creamed honey.