This Apple and Cheese Scones recipe uses the Early Windsor eating apples I bought from our local fruit farm recently. It’s a sweet and savoury pairing I hope you will love as much as I do!

Ingredients you will need to make these Apple and Cheese Scones

• 8 ounces / 225 grams / 1 cup wholemeal flour
• 8 ounces / 225 grams / 1 cup plain flour
• 1 generous teaspoon bicarbonate of soda
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 2 ounces / 55 grams / ¼ cup butter
• 9 ounces / 250 grams / 1.125 cups grated cheese ( I use a mature cheddar)
• 1 pound / 450 grams of eating apples each cut into four and core removed (4 medium sized apples). I used Early Windsor apples.
• Approx ½ pint buttermilk or sour milk

Directions

1. Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
2. Sieve the flours, bicarbonate of soda, salt and mustard powder into a mixing bowl, tipping in any bran left in the sieve.
3. Rub the butter into the flour mixture until it resembles fine breadcrumbs.
4. Stir in 6 ounces / 170 grams / ¾ cup of the grated cheese.
5. Cut 3 of the apples into small pieces and stir into the mixture.
6. Pour in the buttermilk / sour milk and mix to a soft dough.
7. Tip out onto a well floured working surface and knead very lightly until smooth.
8. Pat out to about 1 ½ inch / 3.5 cm thick and cut into rounds using a 3 inch / 7 cm cutter. Gather the scraps of dough together and continue and continue to cut rounds until you have used it all. You should have 10 or 11 scones.
9. Place your scones on a well floured baking sheet and brush the tops with milk.
10. Cut the remaining apple into thin slices and arrange on top of the scones.
11. Top the apple slices with the 3 ounces / 85 grams / ⅓ cup of the grated cheese that you have left.
12. Cook for 20-25 minutes until well risen and brown.
13. Cool on a wire rack wrapped in a clean tea towel.

High in Fibre

I am cutting down on sugar and trying to increase my fibre intake at the moment and have been looking for something that will satisfy my sweet tooth during the week without using any sugar and these Apple and Cheese Scones are perfect. If you’re looking to increase your fibre intake then these scones would be ideal as they are made with 50% wholemeal flour and unpeeled apples.

I only cook a ‘proper pudding’ on Sundays and cakes and sweet biscuits are now confined to Sundays or special occasions. As these sweet treats are now not eaten every day I feel that the expense of using the best quality ingredients is justified.

Equipment you will need to make these Apple and Cheese Scones

As with all my scones you don’t need any special equipment to make these Apple and Cheese Scones. Along with the essential items make sure you have the following – a baking tray, some parchment paper, a metal cutter, a mixing bowl and a wire rack.

Apple and Cheese Scones

Recipe by Scones Plus More

0.0 from 0 votes

Course: Snacks, Afternoon TeaCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

10

scones

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• 8 ounces / 225 grams / 1 cup wholemeal flour

• 8 ounces / 225 grams / 1 cup plain flour

• 1 generous teaspoon bicarbonate of soda

• 1 teaspoon salt

• 1 teaspoon mustard powder

• 2 ounces / 55 grams / ¼ cup butter

• 9 ounces / 250 grams / 1.125 cups grated cheese ( I use a mature cheddar)

• 1 pound / 450 grams of eating apples each cut into four and core removed (4 medium sized apples). I used Early Windsor apples.

• Approx ½ pint buttermilk or sour milk

Directions

• Pre-heat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7.
• Sieve the flours, bicarbonate of soda, salt and mustard powder into a mixing bowl, tipping in any bran left in the sieve.
• Rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Stir in 6 ounces / 170 grams / ¾ cup of the grated cheese.
• Cut 3 of the apples into small pieces and stir into the mixture.
• Pour in the buttermilk / sour milk and mix to a soft dough.
• Tip out onto a well floured working surface and knead very lightly until smooth.
• Pat out to about 1 ½ inch / 3.5 cm thick and cut into rounds using a 3 inch / 7 cm cutter. Gather the scraps of dough together and continue and continue to cut rounds until you have used it all. You should have 10 or 11 scones.
• Place your scones on a well floured baking sheet and brush the tops with milk.
• Cut the remaining apple into thin slices and arrange on top of the scones.
• Top the apple slices with the 3 ounces / 85 grams / ⅓ cup of the grated cheese that you have left.
• Cook for 20-25 minutes until well risen and brown.
• Cool on a wire rack wrapped in a clean tea towel.

Serving suggestions for Apple and Cheese Scones

Apple and Cheese Scones are very nice just buttered with a cup of tea at any time! For lunch they go very well with a soft Brie cheese and an apple.

Until next time Happy Baking!

Tanya