This began as an experiment when I couldn’t get any chives to make Cheese & Chive scones. Isn’t it good when problems turn out as blessings? I’ve often eaten cheese and apple as a snack, so why not in a scone, I thought. It worked even better than I’d hoped. These are tasty and wonderfully light.
Servings: 12 medium scones or 9 large
Time: about 40 minutes
Credit: My adaptation of a Paul Hollywood recipe.
- 500g strong white bread flour
- 30g caster sugar
- 30g baking powder
- 80g softened butter, or baking spread, or a combination
- 2 eggs, beaten
- 240ml tepid milk, or buttermilk, or a mixture + 10ml for glazing
- 70g apple, grated or finely cut
- 80g grated cheese (I like Red Leicester for its taste and colour)
- Line one or two baking trays with baking parchment and dust lightly with flour.
- Put the flour, sugar and baking powder into a bowl and mix well with a wooden spoon. Add in the softened butter, beaten eggs and milk/buttermilk. Mix again, then bring it all together gently with your hands.
- When everything is mixed well and the dough has formed, add most of the cheese and apple. (Keep some of each back to sprinkle over the tops later.) Mix again for a few minutes.
- Tip the dough out onto a lightly floured surface and knead gently for a few minutes, until it’s smooth. Roll out the dough or simply squash it gently with your hands. Aim for a thickness of about the same depth as the cutter you intend using, or slightly less deep.
- Dip your chosen cutter in flour regularly as you cut out the required number of scones. Try not to twist the cutter in this process as it affects the scones’ rise.
- Place scones on the baking tray(s) and brush the tops with the reserved milk/buttermilk. (for an even glossier finish, use beaten egg) Put the tray(s) in a fridge for about 20 minutes as this helps them to rise when baked.
- During the above time, turn the oven on to heat up to 220C/Fan 200C/Gas 7.
- Take the scones from the fridge and brush the tops again with milk /buttermilk or egg, taking care not to let any of the liquid run down the sides of the scones, as this hinders their rising when baked. Sprinkle some reserved apple on each scone then add the cheese. (Try to cover the apple with the cheese to avoid the apple burning.)
- Bake for 14 – 18 minutes depending on the size of the scones. Look for a nice golden colour. Tap the bottoms, listening for a hollow sound to indicate when they’re ready. Cool on a wire rack.