175 g/6 oz/1.5 cups self-raising (self-rising) flour
150 ml/0.25 pt milk
2 cooking (tart) apples, peeled, cored and sliced
15 ml/1 tbsp water
400 g/14 oz/1 large can of raspberries, drained
150 ml/0.25 pt double (heavy) cream
25 g/1 oz/2 tbsp demerara sugar
Rub 50 g/2 oz/0.25 cup of the butter or margarine into the flour until the
mixture resembles fine breadcrumbs. Mix to a soft dough with the milk,
then roll out on a lightly floured surface and cut into 5 cm/2 in rounds.
Place them on a greased baking (cookie) sheet and bake in a preheated oven
at 220°C/425°F/gas mark 7 for 10 minutes until golden. Meanwhile, cook the
apples in the water for 10 minutes until soft, then drain away any excess
juice, stir in the raspberries and spoon the fruit into a flameproof bowl.
Split the scones, spread with the remaining butter or margarine and
arrange round the edge of the dish. Pour the cream in the center and
sprinkle with the sugar. Place under a hot grill (broiler) for a few
minutes until the sugar has caramelized, then serve immediately.