This is a much-loved variant on the basic Irish scone recipe. It would be true to say that a lot of Irish people, especially back in the old days, had a sweet tooth, and this kind of "small baking" would have had a lot of appeal. Thrifty cooks would have liked it, too: it doesn't feature any fancy imported fruit, but that old Irish favorite, the apple... and the recipe works as well with fresh in-season apples as with ones that might have just come out of storage and been a little past their best.

In this recipe (adapted from one in Maura Laverty's classic Irish cookbook Full and Plenty) the scones aren't rolled out and cut separately. The dough mixture is baked in a pan and the scones are cut apart after they're done -- and after they've been well sprinkled with granulated sugar for a little extra sweet crunch.

Click on "read more" for the recipe and instructions.

Ingredients:

• For the scones:
  • 2 3/4 cups / 350g / 12 ounces flour
  • 1 1/4 rounded teaspoons baking powder
  • 3/4 teaspoon salt
  • 50g / 3 tablespoons butter or other shortening
  • 150ml / 2/3 cup milk
  • 60g / 2 ounces sugar (brown sugar if you like)
  • 1 beaten egg
  • 1 cup minced or grated apple
• For the topping:
  • 1 teaspoon melted butter, and sufficient granulated sugar to garnish

Butter a 9x9-inch square baking pan (or similar) and set aside. Preheat the oven to 220°C / 450F. (You may need to set this temperature a little lower if you have a fan oven, to prevent burning. Keep an eye on the baking during the last ten minutes or so.)

Sift together the flour, salt and baking powder. Cut in the shortening (or buzz it together with the dry ingredients in a food processor). Add the sugar or brown sugar and mix again

Add the beaten egg to the milk and mix well: add to the flour, along with the minced apple, and blend all together just until well combined. The result will be a very wet and sloppy dough.

Spread this dough in the prepared pan and place in the preheated oven. Bake for 25-30 minutes. When done, allow to cool briefly in the pan, then remove to a cutting board. Brush the top of the baked scone mixture with melted butter and sprinkle thickly with granulated sugar. Cut into sections, and serve hot, split and buttered.

Makes about 9 scones.