Total Time
Prep 10 mins
Cook 18 mins

This recipe comes from the 2008 cookbook, Fruit!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk together flour, salt & baking powder, then rub in the butter, before stirring in the cheese.
  3. 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.
  4. 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.
  5. 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.
  6. Place on a wire rack to cool, before serving warm, split in half & buttered.
Most Helpful

4 5

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.

4 5

These scones are very, very yummy!!! They have a lovely cheesy flavour, which is complemented nicely by the sweetness of the apple. Their crust is crunchy with a moist interior. Mmmm! With regard to Annacia's review, I decided to check my dough carefully after mixing in the apple and as mine was quite wet already then, I decided to leave out the apple juice completely. That way it turned out very nicely and was easy to work with. From half the recipe I got 6 rather big scones, which were enjoyed tremendously! Thanks so much for sharing this wonderful recipe with us, Syd! Made and reviewed fro PRMR Decembre 09.

I'm really in a quandary about assigning stars so I think that I won't. I made a half recipe expecting 3 scones but I got 6 wedges. As to the recipe it's self, I could only get half of a Fuji apple into it, even that half left very little flour mix dry, 90-95% of the flour mix was wet and gooey with the grated apple. After adding the mustard, egg and apple juice I tasted a finger tip of it and I needed to work in a bit of Splenda because it was really strong with the mustard. I must have added about 2 tsp's of the Splenda. It also needed a bit more flour to make it workable as it was very sticky and wet. Having said all of that, my end result was quite nice and a lovely addition to Sunday Breakfast. I should say that my mustard is Kuhne Whole Grain brand from Germany. Quite possibly another brand would be milder and work better in this recipe. I don't know because i haven't had a problem with it in any recipe before but thought I should mention it.