Apple and Cheddar Scones

Beautiful, bountiful apples, we have to make the most of the apple harvest, hearty apple dishes. From sweet to savory, we've five rich pickings to savor. I usually make a sweet or just a classic kind of scones. Having tried this, is not bad altogether as it taste good and very different from the usual type of scones we usually have.








APPLE and CHEDDAR SCONES

225g self-raising flour, plus extra for dusting
1/2 tsp salt
1 tsp baking powder
50g unsalted butter, chilled, plus extra for greasing
1 tsp Colman's Mustard Powder
75g extra mature English Cheddar
1 eating apple, such as Discovery
100ml milk



1. Preheat the oven to 200ºC. Grease and flour a large baking sheet. Sift the flour, salt and baking powder into a large mixing bowl. Add the butter to the flour and rub in with your fingertips until the mixture resembles breadcrumbs.

2. Mix in the mustard and 50g of Cheddar. Coarsely grate the the unpeeled apples into the bowl, discarding the core and any pips. Mix well to coat the apple in the flour. Gradually pour in the milk and mix with a knife to make a soft dough.

3. Turn out onto a well-floured surface and roll out until about 2cm thick. Using a 4-5cm round cutters, stamp out about 12 rounds, re-rolling the dough if necessary. Place onto the baking sheet and sprinkle the tops with the remaining Cheddar.

4. Bake for 15 minutes, until well risen and golden. Leave to cool on a wire rack. Serve warm or cold, split open and topped with Ham, a slice of apple, and a spoonful of Apple and Walnut Chutney.