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.