1 ¼ dl (½ cup) cold buttermilk ( or regular milk with 1 tsp apple cider vinegar)
1 large egg
1 tsp vanilla extract (optional)
Brush with milk before baking
Strudel topping
½ dl (¼ cup) brown sugar
½ dl ( ¼ cup) all-purpose flour
30 g cold unsalted butter, cubed
Directions
Prep the apple filling Slice the apple into thin half-moons. In a small bowl, toss the slices with the brown sugar and cinnamon until coated. Set aside.
Make the strudel topping In a bowl, mix together brown sugar, flour, butter, and cinnamon. Rub with your fingers until crumbly. Place in the fridge while you prepare the dough.
Start the scone dough Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cane sugar, baking powder, and salt. Grate the frozen butter on the large holes of a box grater. Toss into the flour until the mixture resembles coarse crumbs.
Add wet ingredients In a medium bowl, whisk together buttermilk, egg, and vanilla. Pour over the flour mixture. Use a spatula to mix until a shaggy dough forms. Knead lightly with your hands until just combined (dough should be soft, not sticky).
Shape with apple filling Transfer dough to a lightly floured surface and roll into a rectangle about 1 cm (½ inch) thick. Spread the apple slices evenly over the dough. Gently roll it up from the long side into a log, then flatten slightly. Cut into triangles (like scone wedges).
Bake Place triangles on the prepared baking sheet. Brush tops with buttermilk, sprinkle with coarse sugar, and scatter the strudel crumbs over. Freeze for 15 minutes while preheating the oven to 200°C (400°F). Bake for 20–25 minutes, or until golden brown and crisp on top.
Cool & enjoy Transfer to a wire rack. Best served warm with coffee.
