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
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Ingredients
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450 grams
self-raising flour
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2 teaspoons
baking powder
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1 tablespoon
caster sugar
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115 grams
butter, cubed
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230 grams
mature Cheddar cheese, grated
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1
apple, peeled and diced
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4 or 5
pickled cocktail onions, roughly chopped
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Pinch
each salt and freshly ground black pepper
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1
egg, beaten
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approx. 200 milliliters
milk, plus more for brushing on top
Directions
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Preheat the oven to 190˚C (375° F). Line a baking sheet with greaseproof paper.
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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.
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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.
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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.
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Bake for 15 to 20 minutes until golden brown.
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COOK’S TIP: If you like, you can add some chopped ham to the mix along with the apple.
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