Scones are awesome.
But, you generally only see raisin or cheese scones in shops. This recipe makes a set of apple and cinnamon scones.
To really bring out the flavour, serve with clotted cream and jam.
This recipe can be varied quite a lot. For example, if you dust with a little icing sugar you can achieve a sweetness balance that's reminiscent of a Strudel.
The type of apple used can also be varied - Granny smith apples will taste quite tart whilst something like Gala will lend more sweetness. If the apple is being chunked rather than grated, you can also caramelise it in sweet cinnamon first.
As with any scone, take care when mixing: you want to try and mix without overly warming the butter or patting too much air out: they're supposed to be light and crumbly.
Nothing follows a good roast like a good crumble. Unlike my Sweet Rhubarb Crumble recipe, this crumble strikes a balance between apple and rhubarb
Best served with custard, but can also go with cream or ice-cream
Traditionally, iced tea is lemon or peach, but on a hot day it works well with other flavours too. Alternatively, you can leave out the apple and add a couple of sliced lemons.
Can easily be modified to taste - less sugar brings the tea flavour out more.
Rhubarb's an easy plant to grow, but not everyone likes the bitter taste. This crumble sweetens it up considerably, leaving just enough to give a feeling of contrast
Can be made ahead of time and then stored in the fridge, or put in the oven immediately. Serve on it's own, or with cream, custard or ice-cream.