Kentish Apple & Cheese Scones

Written by: Amanda McCabe
30 minutes
Serves 10
Teatime Treats
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 Betts with milk from his own cows and then cellar-matured for 10 months.


Preheat oven to 200 degrees / gas mark 4 and prepare baking sheet - oiled or with baking paper

Mix flour and baking powder before rubbing in cold butter to create breadcrumbs

Stir 3/4 cheese, herbs, apples and olives into the mix

Whisk egg and combine with milk before pouring into the centre of the mixture

Use a blunt knife to cut and combine a soft dough

Transfer to floured surface and knead gently before flattening with your hands to approx. 2cm thick

Cut rounds with a small cutter (easier if straight-sided) until all pastry is used and place on baking tray

Top with remaining cheese and bake in the oven for 12-15 minutes


Available in store

  • 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
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