Shape of Things to Come?

Coconut Meringue Slices: makes 14
8 oz (200g) shortcrust pastry
3 tblsp raspberry (or other) jam
2 egg whites
4 oz (100g) caster sugar
4 oz (100g) desiccated coconut
Roll out the pastry to line the base and sides of a greased 7" x 11" (18 x 28cm) Swiss roll tin. Spread the jam evenly over the base. Whisk the egg whites until peaky, then gradually whisk in half the sugar, then fold in the remaining sugar and most of the coconut. Spoon this over the jam and level off with a palette knife. Bake at 180C, 350F, gas 4 for 15 minutes, then sprinkle the remaining coconut over the surface and bake for a further 15 minutes until golden. Cool in the tin, but cut into fingers while still fairly warm.

Recipes for scones have already appeared on this site, but with apples now beginning to fall from the tree with the winds we seem to be having this moment, or maybe an apple or two needing to be used up in the fruit bowl, this is a timely recipe:
Apple Scone: makes 8 wedges
8 oz (2oog) plain flour
pinch salt
2 tsp baking powder
2 oz (50g) margarine
2 oz (50g) caster sugar
1 medium-sized crisp apple, peeled, cored and grated
4 tblsp milk
1 tblsp demerara sugar
Sieve together the flour, salt and b.powder, then rub in the marg. Stir in the sugar and grated apple with just enough milk to make a soft dough. Knead lightly on a floured board and roll out into an 8" (20cm) circle. Place this on a greased and floured baking sheet. Score halfway through the top - down, across and then between the two to make 8 even wedges. Brush with a little milk then sprinkle over the demerara sugar. Bake at 200C, 400F, gas 6 for 20 plus minutes or until well-risen and golden. Remove from oven, cool for 10 minutes, then eat warm, split and spread with butter.