Perfect scones

Method

1. Sift the flour, baking powder, sugar and a pinch of salt into a mixing bowl. Using your fingertips, rub the butter into the flour until it’s no longer visible. Peel, core and grate the apple into the mixture (it’ll turn brown if you grate it in advance).
2. Combine the cream and milk in a jug, then gradually mix into the flour mixture using a wooden spoon (see tips). Use just enough liquid for it to come together, then turn out onto a lightly floured surface and knead for 3-4 minutes to form a smooth, soft dough. Roll out to about 2.5cm thick, then cut into discs with a 5cm diameter cutter.
3. Line 2 baking sheets with baking paper. Put the scones on the lined sheets, leaving 2-3cm space around each one, then leave to prove in a warm spot for 20-30 minutes until puffed up. Meanwhile, heat the oven to 200°C/180°C fan/gas 6.
4. Pass the beaten egg through a sieve to remove any lumps, then brush onto the tops of the scones. Bake for 10 minutes or until golden. Allow to cool a little before serving.