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Apple and Cheese Scones Recipe

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These scone wedges are ideal for lunchboxes, afternoon snacks, or served warm with your favourite soup.

  • Serves 8 scones
  • Prep time 10 minutes
  • Cooking time 25 minutes

Ingredients

  • 115g wholemeal flour
  • 115g plain white flour
  • 3tsp baking powder
  • 85g Shreddies, crumbled
  • 2 Cox's apples, halved, cored and chopped
  • 75g extra mature chedder, finely grated
  • 150ml semi-skimmed milk
  • 1 large egg
  • 2tbsp whole grain mustard

Method

These scone wedges are ideal for lunchboxes, afternoon snacks, or served warm with your favourite soup.

1. Preheat the oven 210C/425F/Gas 7.
2. Place the flours, baking powder and crumbled Shreddies in a large bowl and miz together well. Stir in the apples and three quarters of the cheese..
3. In a jug, whisk together the milk, egg, and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.
4. Scrape the dough out onto the middle of a lightly floured non-stick baking tray.
5. With lightly floured hands, pat out the dough to an approximate 20cm/8in round.
6. Sprinkle over the remaining cheese and bake in the preheated oven for 25 minutes.

Best served warm and eaten on the same day.