Cheese and Apple Scones
sunflower oil to grease
1 cooking (green) apple, peeled, cored and cubed
2 tbsp cider vinegar
1 tbsp light brown sugar
1 tbsp wholegrain mustard
450g/1lb/4½ cups self-raising (self-rising) flour plus extra to dust
50g/2oz/4 tbsp butter, cubed
175g/6oz/1½ cups grated Cheddar cheese
2 medium eggs, beaten
6 tbsp milk
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6. Lightly oil a large baking sheet.
2 Cook the apple in the vinegar, sugar and mustard in a small pan over a medium heat for 5 minutes or until soft.
3 Put the flour, butter and seasoning in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the apple and two-thirds of the cheese. Add three-quarters of the beaten egg and enough milk to make a soft dough.
4 Put the dough on a lightly floured surface and cut in half. Roll out each piece to a circle about 2cm/¾in thick.
5 Place both dough rounds on the prepared baking sheet, then cut each one into 6 wedges and separate them slightly to allow space for rising in the oven. Brush the tops with the remaining egg and sprinkle with the remaining cheese.
6 Bake in the oven for 20 minutes or until golden brown and well risen. Serve warm or set aside to cool and then freeze.
|Cheese and Apple Scones|