Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan. Place a non-stick baking sheet into the oven to heat up.
2.
Sift the
flour (450 g)
and
baking powder (2 tsp)
into a bowl, then add 1 tsp salt and a good grinding of black pepper. Rub in the
butter (100 g)
to form a breadcrumb-like consistency. Gently stir in the
apples (2)
and 175g of the
cheese (175 g)
.
3.
Mix the
whole milk (120 mL)
with 120ml water, then add this to the bowl. Use a round-bladed knife to cut it into the mixture until the dry ingredients have been incorporated. On a floured surface, bring the mix together with your hands until smooth, but don’t knead.
4.
Gently press the mixture to a 2.5cm thickness and shape into a rough circle. Using a sharp knife, score the top into eight wedges. Brush with a little milk and top with the remaining
cheese (75 g)
.
5.
Bake on the preheated baking sheet for 18-20 minutes, or until golden and cooked through. Allow to cool.
6.
Beat together the
butter (100 g)
and
Collection single apiary pure British honey (40 g)
. Cut the scones into wedges and serve warm with the honey butter.