Apple & Sage Scones with Maple Butter

I cannot tell you how happy I am to be here.  I have attempted two recipes prior to this and both times the flaming bastard that is my oven has essentially burnt 'my posts.'  Turns out that the thermostat is shot so we're working on getting it replaced.  In light of this, when hit with the sudden and uncontrollable urge to bake something this afternoon, I knew it would have to be something hardy to stand up to the oven's desire to roast everything.  This is when my idea to make the ever humble yet resilient scone came about..but with a seasonal twist. 

I absolutely adore Autumn(it's my favourite of the seasons) and have been mulling over putting sage in a sweet dish for quite a while.  Let me tell you, it works a treat and these scones have such a joyous Autumnal taste that you just want to pack them up with a thermos of tea and sit in the forest on a blanket wearing riding boots...well that's what I get from them anyway.

I love oats, plain and simple, it's best we get this out in the open now.  And thank goodness that I do because they give a whole other dimension to these scones.  They add the comforting chewiness and texture that I think we search for in food as it gets cooler.  You could try these with just self raising flour rather than half oats, half flour..but I think you'd be missing out.

I'll shutup in a second, but before I do just let me point out that these are served with maple butter. Maple butter. Autumn is here, my dears and if you're anthing like me you'll make these and eat them warm and greedily slathered in the butter.  Cat Stevens on the stereo and a strong cup of tea are a great accompaniment.

Ingredients
1 apple, grated (I used a Granny Smith)
2 tbs brown sugar
1 tbs fresh sage leaves, finely chopped
1/2 cup (125g) Self raising flour
1/2 cup (125g) rolled oats(not instant)
1/2 tsp baking powder
pinch of salt
25g butter, cubed
100ml buttermilk

Maple butter
4 tbs soft unsalted butter
2 tbs maple syrup

1.Put the grated apple, brown sugar and finely chopped sage leaves in a saucepan over a low-medium heat.  Simmer and stir gently for around five minutes until the apple is soft but not pulp.  Remove from heat and set aside.
2.Combine the flour, oats, baking powder and salt in a bowl.  Add the cubed butter and rub it the dry mixture using your fingers.
3.Add about 75ml of the buttermilk and stir in using a palette knife or similar.  If the mixture looks as if it will be moist enough once you turn it out and pull it together then do not add anymore buttermilk.  If it is still dry, add the remaining amount.
4.Add the apple mixture and stir again briefly before turning out onto a floured benchtop.
5.Pull the mixture together without kneading it and then push it out into a 12-15cm diameter disk of about 5cm thickness.
6.Using a 5cm diameter cutter, cut 4-5 circles and place them on a tray lined with baking paper.  Pull the dough together again and repeat.
7.Place them in a 200 degree centigrade oven for 12-15 minutes or until they are lightly golden and firm inside.  Remove and allow to cool slightly.
8.For the maple butter, simply beat the two ingredients together until they are a pale caramel colour.  Don't fret if initially it looks as though the mixture has seperated slightly, just keep beating and they'll be friends again.

Serve the warm scones split in half and lashed with maple butter.  If you want to go all 'domestic goddess'(as I did at the time, but don't often do) then a final sprinkling of freshly chopped sage leaves and soft brown sugar will lift you to that status.