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Author Notes: Great served with cream cheese and a favourite chutney.
Editor's note: If you don't have pickled cocktail onions, feel free to quick-pickle a bit of chopped onion as an alternative.
Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland. —Food52
Makes 10 scones
grams self-raising flour
teaspoons baking powder
tablespoon caster sugar
grams butter, cubed
grams mature Cheddar cheese, grated
apple, peeled and diced
4 or 5
pickled cocktail onions, roughly chopped
pinches each salt and freshly ground black pepper
milliliters milk, plus more for brushing on top
- Preheat the oven to 190˚C (375° F). Line a baking sheet with greaseproof paper.
- Sift the flour, baking powder and sugar into a mixing bowl. Add the butter and rub in using your fingertips until the mixture resembles fine crumbs.
- Stir in most of the cheese (reserving a little to top the scones), the apple, pickled onions, salt and pepper, then add the egg and enough milk to make a soft dough.
- Turn out onto a lightly floured surface and roll out to about 4cm (1 1/2 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter. Knead the trimmings together lightly, re-roll and stamp out more rounds. Place on the baking sheet. Brush the tops with milk and sprinkle with a little grated cheese.
- Bake for 15 to 20 minutes until golden brown.
- COOK’S TIP: If you like, you can add some chopped ham to the mix along with the apple.