Recipe by Sydney Mike
This recipe comes from the 2008 cookbook, Fruit!
Top Review by Debbwl
These scones are a nice change of pace. DH said the mustard cheese combo in a scone was a nice surprise. Made half recipe and got 6 nice sized scones that had a wonderfully crisp brown outside and an equally nice tender inside. Made using a whole egg and no apple juice as the dough was already the correct constancy. Thanks for the post.
- 2 cups self rising flour
- 1 pinch salt
- 2 teaspoons baking powder
- 4 tablespoons unsalted butter
- 4 ounces cheddar cheese, mature, grated
- 2 apples (such as Fuji of Gala)
- 1 tablespoon coarse grain mustard
- 1 egg, beaten
- 2 tablespoons apple juice, unsweetened (or more)
Directions See How It's Made
- Preheat oven to 400 degrees F.
- In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese.
- Peel & core the apples, then grate them coarsely, before stirring them into the flour mixture, along with the mustard, half of the beaten egg & enough apple juice to bind the mixture together into a soft dough.
- On a lightly floured surface, gently roll out (or press) the dough into a round about 3/4-inch thick, then using a 3-and-1/2-inch plain round cutter, stamp out 6 rounds, re-rolling the trimmings as necessary.
- Transfer these rounds to a baking sheet, then brush the tops with the remaining beaten egg & bake for 15-18 minutes, or until risen & golden.
- Place on a wire rack to cool, before serving warm, split in half & buttered.