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

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.

Debbwl December 01, 2010

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.

Lalaloula December 11, 2009

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.

Annacia October 25, 2009