Apple and Dorset blue vinny scone bread recipe
This scone round is similar in texture to "quick bread", with grated apple and blue cheese added, making it a special savoury style scone - perfect when served warm with butter with salads, or even soups and stews.
Ingredients
- 225 g self-raising flour
- 50 g butter or margarine
- 75 g Dorset blue vinny cheese (crumbled - you can also substitute another cheese of your choice)
- 1 eating apple, peeled, cored and grated (Russet or Cox's work well too)
- 1 large egg, beaten and mixed with 4 tbsp milk
- 1 splash extra milk, to glaze
- 7.9 oz self-raising flour
- 1.8 oz butter or margarine
- 2.6 oz Dorset blue vinny cheese (crumbled - you can also substitute another cheese of your choice)
- 1 eating apple, peeled, cored and grated (Russet or Cox's work well too)
- 1 large egg, beaten and mixed with 4 tbsp milk
- 1 splash extra milk, to glaze
- 7.9 oz self-raising flour
- 1.8 oz butter or margarine
- 2.6 oz Dorset blue vinny cheese (crumbled - you can also substitute another cheese of your choice)
- 1 eating apple, peeled, cored and grated (Russet or Cox's work well too)
- 1 large egg, beaten and mixed with 4 tbsp milk
- 1 splash extra milk, to glaze
Details
- Cuisine: English
- Recipe Type: Bread
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Heat oven to 220ºC/gas mark 7. Grease a baking tray.
- Rub the butter or margarine into the flour. Stir in cheese and grated apple and mix well.
- Mix to a soft dough with the egg and milk, reserving a little for glazing. Add a little more milk if the dough is too dry.
- Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
- Place on the baking tray and brush with milk and a little flour. Bake for about 15-20 minutes until golden brown.
- Serve warm with butter.
Recipe devised by Karen Burns-Booth at Lavendar and Lovage for Forest Holidays.
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