Method

• 1.
  For the caramel, place sugar and 3/4 cup (185ml) water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 8-10 minutes until deep golden. Remove from heat and gradually add butter, stirring continuously until melted (the mixture will bubble). Stir in cream until well combined. Set aside to cool slightly.
• 2.
  Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Combine flour and a pinch of salt flakes in a large bowl. Add butter and, using your fingertips, rub into the flour until the mixture resembles coarse crumbs. Stir in currants and cinnamon. Make a well in the centre and add buttermilk. Using a butter knife, stir until the mixture just comes together.
• 3.
  Turn dough onto a lightly floured surface and gently knead to bring together. Divide into 6 portions and gently roll into balls. Place on prepared tray. Top each with a round of apple, pushing down gently, and drizzle with 1 tbs caramel.
• 4.
  Bake for 25-27 minutes until lightly golden. Transfer to a wire rack to cool. Serve with double cream and remaining caramel sauce.