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Kentish Apple & Cheese Scones

Pronunciation aside, you can't argue over the fact that a scone is the perfect afternoon treat. Try this savoury recipe feat Kentish Winterdale Shaw cheese...

30 minutes to prepare
Serves 10
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Ingredients

Inspired by the end of the apple season here in Kent, this recipe combines crisp green apples with the characterful Winterdale Shaw – a traditional cloth bound cheese made near Sevenoaks by Robin Bettes with milk from his own cows and then cellar-matured for 10 months. Finished with the Italian touch of succulent, salty olives these scones make an excellent late winter, afternoon treat. Serve warm with butter, extra cheese and apple, or red onion marmalade.

  • 300g self raising flour
  • 1/2 tsp baking powder
  • 75g cold butter
  • 125g of Kentish Winterdale Shaw (or other hard Kentish cheese)
  • 1 tsp fresh herbs (we used tarragon but thyme or rosemary also good here)
  • 1 grated Kentish green apple
  • 1 good handful of Italian olives, coarsely chopped
  • 1 egg
  • 115ml of milk

Instructions

  1. Preheat oven to 200 degrees / gas mark 4 and prepare baking sheet - oiled or with baking paper
  2. Mix flour and baking powder before rubbing in cold butter to create breadcrumbs
  3. Stir 3/4 cheese, herbs, apples and olives into the mix
  4. Whisk egg and combine with milk before pouring into the centre of the mixture
  5. Use a blunt knife to cut and combine a soft dough
  6. Transfer to floured surface and knead gently before flattening with your hands to approx. 2cm thick
  7. Cut rounds with a small cutter (easier if straight-sided) until all pastry is used and place on baking tray
  8. Top with remaining cheese and bake in the oven for 12-15 minutes
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