If you can imagine a scone could be light and fluffy, then this is what you get with this recipe. The apple gives a moisture to the dough that makes these a truly delicious recipe and it is super quick. Recipes for Cheddar and Apple scones abound. This is my version which includes a hint of freshly chopped red chilli and a crumbled bayleaf. It works. Simple as that. Best eaten fresh from the oven but can be frozen and reheated or even refreshed with a quick 5 minutes in the oven the next day to regain the crisp surface. I am generous with the cheese within and on top of this scone and to top it all it is lovely eaten with a slice of cheese inside… but I am a bit of a cheese fan!
250g self raising flour
2 teaspoons baking powder
100g cold, diced butter
1/2 teaspoon salt
2 tablespoons whole milk
1 eating apple (I used a braeburn) – peeled and grated
60g grated cheddar cheese
1/4 finely chopped red chilli
1 bayleaf – crumbled into fine pieces
Preheat oven to 200 Deg C
Combine the flour, baking powder and salt in a bowl and then add in the butter.
You can then process this in a food processor or by hand until mixture resembles breadcrumbs.
Add in the grated apple, 50g of cheddar and the bayleaf.
In a separate bowl, whisk together the egg and milk. Reserve a tablespoon of this mixture to glaze the scones. Add the rest to the flour mixture to make a dough.
Turn out on a floured surface and gently knead then roll out and use a pastry cutter to cut circles of dough.
Place these on a greased baking tray and brush with the reserved egg wash and scatter the remaining cheese and a little freshly chopped red chilli.
Bake for around 20 minutes or until golden brown.