Apple season is upon us! These Cheese and Apple Scones capture with moment pairing together a classic combination. Great to eat on their own, but also pair very nicely with Pumpkin and Tomato Soup. Scones only take a few minutes to whip together. My secrets for perfect scones is to have a slightly sticky and wet dough that is not over worked. Adding the cider vinegar helps to tenderise the final product. Gently bring the dough together after adding the milk and cider mixture, turn onto a lightly floured surface and very gently until dough can be formed into a ball, then form a thick circle and cut.
Apples are often used in sweet baking, but this recipe highlights them in a savoury way. Apples are literally dropping off the trees right now. Find a tree that looks like it is longing to be picked and ask the land owner if you can have some. Usually they are quite happy to give them away if they are going spare. Local pick your own farms are a great way to spend the day and often have tastier varities then you will find in the shop. Farmers markets are also a good way to find local apples and you can often taste before you buy.
Cheese & Apple Scones
250g self raising flour
salt and pepper
75g strong Cheddar, grated
1 apple, grated
100 ml milk mixed with 2 tsp cider vinegar
Preheat oven to 200C. Cut butter into flour, salt and pepper using your hands. Grate cheddar and apple straight into the bowl. Add milk/vinegar mixture and gently fold together a couple of times with a spoon. Carefully turn onto floured surface and knead into a dough. Do not over mix. Add more flour if it is too wet or milk if it is too dry. Form a circle about 1 inch thick. Slice into eight pieces or cut with a cutter and place on baking tray. Top with additional grated cheese. Bake for 15 minutes, until light, fluffy and golden on top.