Today’s recipe is for Bramley Apple and cheddar cheese scones. Apple in a scone? Yes, you heard right. Up until a few months ago, I hadn’t heard of or tried this combination before either, but it is now one of my favourite scone recipes.
The reason I came to make apple and cheese scones, is because I wanted to enter a few of the cooking categories at the WI baking competition which takes place at the Southwell Bramley Apple Festival.
The picturesque market town of Southwell in Nottinghamshire is the birthplace of the Bramley Apple, and ever year this festival in October celebrates apples through food, drink, performances and apple-inspired baking.
Being a member of the Nottingham City WI, I decided to enter two of the baking categories – the apple pie category, and the intriguing apple and cheese scone category.
The recipe I used is based on this one by Recharge, Refocus, Relax. I adapted it slightly – using Bramley Apple and adding more flour, baking powder, and reducing the amount of cheese.
I tried the recipe a few times before the big day, and baked the scones fresh first thing on the morning of the festival. I was thrilled to receive first prize in the apple and cheese scone category, and wore my red rosette with pride. It was a really fun experience, and I plan on entering more baking competitions in future, as a chance to try and improve my skills and try new things.
Now, for the winning recipe. I hope you enjoy these easy and tasty scones as much as I do.
Bramley Apple and Cheddar Cheese Scones
- 230g SR flour
- 1 tsp baking powder
- 40gm salted butter
- 100gm very strong cheddar cheese
- 1 Bramley apple (or half a very large Bramley apple)
- 150ml full cream milk
- Pre-heat your oven to 220C.
- Roughly chop the cold butter and add it to the flour and baking powder in a large bowl. Rub with your fingers until there are no large lumps left.
- Peel and core the apple. Finely dice into small cubes.
- Grate the cheese and stir it into the flour and butter mixture. Then stir in the apple.
- Pour in the mil and mix to form a soft dough, being careful not to over work it. The dough will be quite wet, but this ok. Resist the urge to add extra flour.
- Place the dough on a lightly floured surface and gently pat out until around 2 cm thick.
- Use a class or cutting ring to cut circular scones from the dough.
- Place the scones on a greased baking tray, with their edges just touching.
- Brush the scones with milk, to give a golden crust.
- Place in the hot oven. Check after 15 minutes – they may need a little longer. The scones are ready when golden brown and risen.
The beauty of these scones is they aren’t dry like cheese scones can sometimes be. In fact, you don’t even need butter with them, they are great just on their own.
Happy baking x