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Apple, cheddar and walnut scones


Makes: 12-14
timePrep time: 30 mins
timeTotal time:
Apple, cheddar and walnut scones
Recipe photograph by Kris Kirkham

Apple, cheddar and walnut scones

Delicious when just warm, spread with a little butter and filled with more cheese and tangy apple chutney

Makes: 12-14
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
457Kcal
Fat
36gr
Saturates
14gr
Carbs
40gr
Sugars
26gr
Fibre
1gr
Protein
9gr
Salt
0.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 150g walnut pieces, roughly chopped
  • 450g self-raising flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp dried mustard powder
  • 100g cold butter, diced
  • 2 small eating apples, quartered, cored and finely grated
  • 225g mature vegetarian cheddar, finely grated
  • 120ml whole milk, plus extra to brush

Step by step

Get ahead
Best served freshly baked, but can be frozen for up to 2 months
  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.

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