Appleby’s Cheshire and Sun-dried Tomato Scones (makes 12)

Appleby’s cheese scones are a delicious alternative to the traditional English scone and they are quick and easy to make. They can be enjoyed at any time of day as a lunch time treat, an appetising afternoon tea or as a simple snack. The combination of zesty Appleby’s Cheshire and the sweeter flavours of the sun-dried tomatoes produce a wonderfully light and distinctive savoury scone that you cannot fail to enjoy!

Appleby’s Cheshire and Sun-dried Tomato Scones (makes 12)

Ingredients: 

225g plain flour, plus extra for dusting

3 teaspoons baking powder

A pinch of salt

¼ teaspoon cayenne pepper

50g unsalted butter, chilled and cut into cubes

75g Appleby’s Cheshire, grated

1 tablespoon sun-dried tomatoes, finely chopped/ your selection of chopped fresh herbs

100ml milk, plus extra for brushing

To serve:

Unsalted butter, softened

 

Method:

1.  Sift the flour, baking powder, salt and cayenne pepper into a large bowl

2.  Rub in the butter with your fingertips until the mixture looks like fine bread crumbs, then stir in the cheese and the sun-dried tomatoes/ fresh herbs

3.  Gradually add the milk and mix to form a soft but not sticky dough

4.  Turn out onto a lightly floured surface and pat out to about 2cm thick

5.  Dip the cutter in flour and press out as many rounds as possible

6.  Gather the trimmings, pat out again and cut out more rounds

7.  Put the scones well apart on the baking sheet and brush the tops with milk

8.  Bake in a preheated oven (200 degrees C) for about 12-15 minutes until risen and golden

9.  Remove from the oven

10.  Serve warm or let cool on a wire rack

11.  Eat with butter

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