Lesley Water’s apple and cheese scone loaf Recipe

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  • Nut-free

makes:

8

Skill:

easy

Cost:

not

Total Time:

00:35

Prep:

00:10

Cooking:

00:25

Nutrition per portion

RDA
Calories 210 kCal 11%
Fat 5.4g 8%
  -  Saturates 2.6g 13%
  -  of which Sugars 6g 7%
Salt 0.9g 15%

Lesley Water’s tasty scone wedges are ideal for hampers, lunchboxes, afternoon snacks, or served warm with your favourite soup.

Ingredients

  • 115g(4oz) wholemeal flour
  • 115g (4oz) plain white flour
  • 3tsp baking powder
  • 85g (3oz) Shreddies, crumbled
  • 2 Cox's apples, halved, cored and chopped
  • 75g (2¾ oz) extra mature cheddar, finely grated
  • 150ml (¼ pint) semi-skimmed milk
  • 1 large egg
  • 2tbsp wholegrain mustard

Method

  • Preheat the oven to 210°C (425°F, gas mark 7).

  • Place the flours, baking powder and crumbled Shreddies in a large bowl and mix together well. Stir in the apples and ¾ of the cheese.

  • In a jug, whisk together the milk, egg and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.

  • Scrape the dough out onto the middle of a lightly floured non-stick baking tray. With lightly floured hands, pat out the dough to an approximate 20cm/8in round. Lightly flour the top and mark the round of dough into 8 triangles with a knife, taking care not to cut all the way through the dough.

  • Sprinkle over the remaining cheese and bake in the preheated oven for 25 mins. Best served warm and eaten on the same day.

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Top Tip

<strong>Top scone tips</strong>: Mix wet and dry ingredients using a flat bladed knife. Don't over handle the dough as it could make your scones tough and rubbery. And don't use too much flour to roll your dough out onto.