I took this recipe from The National Trust calender 2010. Erdigg is a National Trust house and estate in North Wales where this recipe comes from. They are scones made in the traditional way (I use wholemeal self raising flour though) but with the addition of 1lb (450g) dessert apples, half grated, half chopped. Traditionally the scones are eaten with Welsh cheese and I think they would wash down quite well with a glass of cider.
I made them for the first time today and think they work well with the addition of apple. It might be nice to add some cinnamon or nutmeg to the recipe too. The tops are brushed with milk and sprinkled with sugar. If you look closely at the photo above you will see chunks of apple poking through. I may have one or two as a night time snack later this evening!