1. To make the cinnamon butter, beat all the ingredients together.
2. Spoon into pots, level the surface, cover with clingfilm and put in the fridge.
3. Remove from the fridge at least 30 minutes before serving.
4. Mix the flour, salt, baking powder and sugar together into a bowl.
5. Make a well in the centre.
6. Mix the butter, egg, milk and lemon juice together and pour into the well.
7. Gradually draw the dry ingredients into the liquid to make a smooth thick batter.
8. Grate in the apple.
9. Butter a griddle or large heavy-bottomed pan, preferably non-stick, frying pan.
10. Place over a moderate heat.
11. Drop three or four small spoonfuls of the batter on to the griddle or frying pan, keeping the blobs well spaced apart
12. Spread each one out slightly with the back of the spoon.
13. Cook for 2-3 minutes until bubbles appear on the surface
14. Then turn each one over with a palette knife and cook the other side for about two minutes.
15. Keep the scones warm between two finger-towels while cooking the remaining scones in the same way.
16. Serve warm, with the cinnamon butter.

CHEF’S NOTE:   Prepare the cinnamon butter two or three days in advance and keep it, covered, in the fridge. The batter may be made the evening before you wish to serve the scones. Stir the batter and add the grated apple just before cooking the scones.

YIELDS: 8-10 scones