Apple and Cheese Scones

READY IN: 28mins
Debbwl
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.

Ingredients Nutrition

Directions

  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.

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