Apple and Cheddar Scones
Scones with apple and cheese
Apple and cheese – a match made in heaven. Okay – grapes and cheese, I can hear you and I admit, they do go together. But when after a decent meal in a restaurant a cheese board arrives, I pick the slivers of Cox (hopefully) or Braeburn (most commonly) with my chunks of cheese and enthusiastically tuck in. Even if the cheese is too cold. Which so very often happens. Why can’t those restaurants get the cheeses out of the fridge half an hour earlier? That doesn’t cost money. It’s just thoughtful.
So raw grated apples and cheese – cheddar here. I’ve seen recipes featuring apple slices baked beforehand, but the less hassle the better I always say. So this is a quick, rewarding, minimum effort recipe for apple cheese scones.
They spread, rather than rise skywards, which seems to be the effect of cheese content in pastry, but they puff up decently and they make the most gorgeous breakfast. Combined efforts of The English Kitchen and mine.
- 225g plain flour
- 2 tsp cream of tartar
- 1 tsp bicarbonate of soda (or 3 tsp baking powder instead of cream of tartar and soda)
- ½ tsp salt
- ¼ tsp (a pinch) ground cloves
- 1 tsp dry mustard powder
- 50g unsalted butter, at room temperature
- 85g extra mature English cheddar cheese, grated
- 1 cooking apple, peeled and coarsely grated (to get 120g)
- 125g buttermilk
Mix the flour with the cream of tartar, the bicarbonate of soda, salt, cloves and mustard powder in a large bowl or in the bowl of a standing mixer with paddle attachment. Cut in the butter and mix or rub in with your fingers until the mixture resembles coarse crumbs. Add the cheese and grated apple and stir to coat it in flour. Add the buttermilk and knead to a soft, sticky dough (change the attachment to a dough hook, if using the standing mixer).
Preheat the oven to 200C/400F/gas 6.
Turn the dough out onto a generously floured surface and pat into a round about 3cm thick. Cut scones with a round cutter (6cm) by pushing it firmly down without twisting. Place scones well apart in a deep roasting tin lined with parchment and let them rest for 20 minutes. Bake for 20 minutes until golden on top and on the sides. Cool on a wire rack – but have at least one warm.