Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Grease a large baking sheet with butter or use a liner
To make the scone:
Peel, core and chop the apples - fairly small, but not too fine
Add the salt and baking powder to the flour and stir well
Rub the butter into the flour until all the butter is incorporated and the mixture looks like fine breadcrumbs. (Use a food processor or mixer if you prefer)
Stir the sugar and milk into the butter/flour and mix to give a fairly sticky dough. Add the apple and mix well
Coat your hands in flour and mould the dough into a rough ball. Place on the baking sheet and flatten with your hands to make a circle of about 20cm (8 ins.) in diameter
Brush the top with milk and sprinkle with demerara sugar
Cook for 15 minutes or until slightly brown on top
Cool on a wire rack, or serve when still warm.
Notes
Serve hot or cold with butter or cream (or just as it is)
Like all scones, this is best eaten on the day it is made. Warming it will improve it on subsequent days. Freeze any leftovers for up to a month