Bake at 200℃ for about 30 minutes or until the bottom sounds hollow when tapped. Don't worry if it's a bit brown on top.
Place on a wire rack to cool slightly, then cut the triangles and eat whilst warm. Best spread with butter.
Go lightly when handling scone dough, they can get tough if over mixed.
Any type of apple will do for these scones, though they are a good way to use up windfalls.
You can forgo the egg and add in some extra cider to compensate, but it will make for a crumblier scone.
Best eaten on the day of baking or frozen for later consumption.