Method

Mix the flour, cinnamon, sugar, baking powder and salt into a bowl.
Make a well in the centre, pour in the egg and a little of the milk, and start beating, gradually incorporating the flour.
Beat in the melted butter. Gradually add more milk and incorporate more flour until you have a smooth batter that drops reluctantly off the spoon.
Heat a heavy-based frying pan over a medium heat. Grease with a glug of oil or butter.
Drop tablespoonfuls of the scone mixture into the pan, leaving room for them to spread (you’ll have to cook them in batches).
After just a couple of minutes, when they are set and have bubbles on the surface, flip them over and cook for a minute or so longer until the second side is brown, then set aside in a warm place.
Continue with all the batter, adding a little more butter to the pan as necessary.

For the apple, preheat the oven to 180C
Core and slice into wedges
Spread onto a making tray lined with baking parchment
Drizzle with the maple syrup and bake for 8-10 minutes until just starting to caramelise (you can do this in a pan, carefully flipping the apples from time to time)