Sift the flour into a bowl and add the sugar; rub the butter into the flour and sugar to breadcrumb stage. Gradually stir in the milk — the amount you need depends on the flour. The mixture will be moist and stick to the fork or knife that you use to stir in the milk. When combined, tip out onto a floured bench top.

Using your hands or a rolling pin, flatten the mixture and shape it into a rectangle about 2 cms thick, approximately 22 X 28 cms. Sprinkle with the raw sugar and nutmeg; grate the apple (skin and all) over the sugar and nutmeg; spread it evenly and right out to the edges of the scone dough.

Roll the dough, longwise, around the filling and cut into 8 even rounds using a floured knife.

Pack the rolls, cut side up, into a greased and floured 21cm diameter (4cms deep) cake/sponge tin. They can be touching but they will come together as they cook. Cook in a preheated 190C oven for 20 — 30 minutes. Fan force oven will take less time. The tops will be crisped and golden browned.

Remove from oven and cool for 5 minutes in tin; tip out onto cooling rack gently and leave for a couple for minutes. Serve on a plate in the middle of the table and pull off each roll as required. They are great with some butter — jam is optional.