This recipe is lovely mix of sharp cheddar, nutty rye flour and the gentle sweetness of apple. Serve hot with lashings of butter and a big cup of tea and it’s sure to be a crowd pleaser.
However, scones are notoriously tricky to get right - the key is using self-raising flour, soda water and taking care not to over mix the dough.
2/3 of a cup of sprouted rye flour (RYEFSO1)
2 1/3 cups of self-raising flour (FLOURSR25)
1 teaspoons baking powder (BAKEP)
1/2 sea salt (SALTCF)
3 cups of grated parmesan (CHEPSD)
1 ½ cups of soda water (SODAW)
1 apple diced into small chunks (5mm)
Toppings
A couple of tablespoons milk
1 apple finely sliced into ‘wheels’
Juice of half a lemon
Honey
Fresh thyme
Preheat oven to 200C.
Sift flours, baking powder and salt into a large bowl. Mix in cheese and apple and then make a well in the centre. Add soda water and mix briefly with a knife.
Turn out on to a floured bench, and knead gently 4-6 times until the dough comes together nicely, taking care not to over mix.
Roll out into a 2cm square and cut out 12 scones using a circle cutter. Place onto a lined baking tray
Gently brush each scone with a little milk and place 1 apple slice on each.
Bake in the oven for 12 minutes or until golden.
Remove from oven and gently brush apple wheels with warm honey and sprinkle with thyme.
Serve immediately with lashings of butter.
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| RYEFSO1 | Rye flour sprouted organic stand up pouch essente | $0.00 | |||
| FLOURSR25 | Flour self raising champion | $0.00 | |||
| BAKEP | Baking powder | $0.00 | |||
| SALTCF | Salt flakes cornish | $0.00 | |||
| CHEPSD | Parmesan cheese shredded alpine | $0.00 | |||
| SODAW | Soda water schweppes | $0.00 |
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