APPLE, CHEDDAR AND SAGE SCONES

Tea pairing: BRW Society Forever Nutty
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 12


Ingredients

450g SpinneysFOOD Self-Raising Flour

2 tsp baking powder

50g SpinneysFOOD Extra Fine Caster Sugar

100g salted butter, softened, cut into pieces

1 Granny Smith apple

150g SpinneysFOOD Mature Cheddar, plus extra  for garnishing

5 fresh sage leaves, plus extra for garnishing

2 large eggs

210ml milk

 

Process

1 Preheat the oven to 220°C, gas mark 7, and line a muffin tin with cupcake liners. 

2 Combine the flour, baking powder and sugar  in a large bowl.

3 Cut the softened butter into pieces and rub it into the flour mix with your fingertips until the mixture resembles fine breadcrumbs.

4 Grate the apple and Cheddar, and chop the sage leaves.

5 Stir the apple, cheese and sage into the butter mixture.

6 Crack the eggs into a measuring jug, then add the milk. Make sure the total mixture measures 300ml.

7 Stir the eggs and milk into the flour – you may not need it all – and mix to a soft, sticky dough.

8 Divide the mixture between the 12 lined muffin moulds.

9 Brush the tops of the scones with a little extra milk, or any leftover egg and milk mixture.

10 Bake for 12-15 minutes, or until the scones are well risen and a pale golden colour. Lift onto a wire rack to cool.

11 Serve with BRW Society Forever Nutty tea.

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