Jersey Apple and Cinnamon Scones with Clotted Cream

**Make the Clotted Cream (Day before):** Pour the Jersey double cream into a shallow, oven-safe dish. It should be at least 5cm deep. Place the dish in an oven preheated to 80°C (175°F).

Bake for 12-24 hours, or until a thick skin forms on the surface and the cream underneath is thick and golden. The exact time depends on the quality of the cream.

Remove from the oven and let cool completely. Gently transfer the clotted cream to a container, being careful not to disturb the liquid underneath (whey). Refrigerate for at least 8 hours before serving.

**Make the Scones:** Preheat your oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking tray.

In a large bowl, rub the cold, cubed Jersey butter into the self-raising flour until the mixture resembles breadcrumbs.

Stir in the caster sugar, mashed Jersey Royal potato and cinnamon.

Add the diced apple and gently mix to distribute evenly.

Gradually add the Jersey milk, mixing with a knife until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface. Gently pat it down to a thickness of about 2.5cm (1 inch).

Use a pastry cutter (or a knife) to cut out circular scones. Avoid twisting the cutter, as this can prevent the scones from rising evenly.

Place the scones onto the prepared baking tray. Brush the tops with a little extra Jersey milk.

Bake in the preheated oven for 12-15 minutes, or until golden brown and well-risen.

Transfer the scones to a wire rack to cool slightly. Serve warm with a generous dollop of the homemade Jersey clotted cream.