Ingredients

Step by step

1. Put a large, heavy duty, reliably nonstick baking sheet into the oven and preheat it to 220°C, fan 200°C, gas 7. While the oven is preheating, toast 100g of the walnut pieces for 5-6 minutes, then tip onto a plate to cool.
2. Meanwhile, sift the flour, baking powder, salt and mustard powder into a large mixing bowl then rub in the butter until crumb-like. Add the diced apples, toasted walnuts and 150g of the grated cheese and toss through gently with your fingers.
3. Mix the milk with 120ml water, add to the bowl and cut through with a round-bladed kitchen knife, until there are no signs of any dry mixture at the bottom of the bowl. Bring together by hand until vaguely smooth then turn out onto a lightly floured surface. Don’t be tempted to knead it.
4. Gently press out the mixture using the heel of your hand, until it is 2.5cm thick. Cut out about 8 x 7.5cm scones using a plain or crinkle-edged pastry cutter. Gently press together the remaining dough and cut out 4-6 more scones. Shape any remaining dough into a small knobbly round (to enjoy as the cook’s perk!).
5. Brush the top of the scones with extra milk and sprinkle with the remaining walnuts and cheese. Remove the hot baking sheet from the oven, add the scones, spaced well apart, and bake for 15-20 minutes until richly golden and cooked through.
6. Cool on a rack for at least 15 minutes before eating.