Bonfire Night Toffee Apple Cream Tea

Prepare the apple mix by heating butter, sugar, diced apple, and ground cinnamon in a small pan for 3-4 minutes on medium heat. Stir occasionally until the sugar dissolves. Let it cool.

Preheat the oven to 200°C. Mix warm milk and lemon juice in a cup and set aside. In a bowl, combine flour, sugar, vanilla extract, and baking powder. Rub in diced butter and then add the milk mixture. Stir to combine, then add the apple mix and form a dough.

Flour a surface and pat out the dough, folding it over twice to smooth and shaping it into a round. Roll the dough to a depth of 3cm.

Cut out scones using a 6-8cm round cutter. Press down firmly without twisting, then lift the cutter and set aside the scones. Repeat, reshaping and re-rolling the dough for the last scones. Brush the tops with beaten egg.

Sprinkle a baking tray with flour and bake for 3 minutes. Then, add the scones and bake for 10-12 minutes until they turn golden. Let them cool and dust with the cinnamon sugar mixture.

In a pan on medium heat, combine double cream, Demerara sugar, butter, black treacle, and a pinch of coarse sea salt. Melt the ingredients and bring them to a gentle simmer. Only stir if necessary to incorporate stray sugar.

Simmer gently for a few minutes until everything is melted, stirring to combine.

Increase the heat slightly and simmer for 5-6 more minutes, stirring occasionally, until the sauce thickens. It should be thick enough to sit on the scones.

Remove from heat, let it cool to room temperature, and then serve.