300g self-raising flour, plus extra for dusting
½ tsp baking powder
75g cold butter, diced
1½ tbsp fresh thyme leaves
1 apple, coarsely grated
125g mature Cheddar, grated
About 150ml milk
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray.
- Place the flour in a large mixing bowl and stir in the baking powder. Use your fingers to rub in the diced butter until the mixture resembles fine breadcrumbs.
- Stir in the thyme, apple and 75g of the Cheddar.
- Beat the egg in a small measuring jug, then add enough milk to make up to 150ml liquid.
- Make a well in the centre of the flour mixture and pour in the egg and milk. Use a butter knife to bring the mixture together into a soft dough.
- Transfer onto a lightly floured work surface and knead briefly until smooth. Roll the dough out until it is about 2cm thick. Using a 6cm pastry cutter, cut out 10 scones, rerolling the dough as you go.
- Arrange the scones on the prepared baking tray, spaced well apart.
- Brush the tops with a little extra milk and then sprinkle with the remaining grated Cheddar.
- Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.
- Serve the scones warm or at room temperature, buttered, with slices of good cheese and dollops of relish.
215kcals, 8.2g fat (4.8g saturated), 28.1g carbs, 3.2g sugars, 7.5g protein, 1.9g fibre, 0.135g sodium