As with pretty much all of my recipes, I bake what I feel like eating at the time. This week, my fascination is with all things Ploughmans. By that I mean pickles, pork pie, ham, loads of cheese, apples, and fresh bread to dig into. This scone bread is a combination of a few of those things and uses Blue Vinny which is a creamy blue cheese local to me but feel free to use whatever you like. The scones are crunchy and light, creamy from the cheese, sharp and moist from the apple and extremely moreish. They are excellent served with pickles, ham and even more cheese and apple or even on their own with a bit of butter or as a side to soups and stews.
- 8 oz (225g) self raising flour
- 2 oz (50g) butter or margarine
- A pinch of salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 3 oz (75g) Dorset blue vinny cheese (crumbled, or other cheese of your choice)
- 1 Bramley apple, cored, grated and squeezed of liquid
- 1 large egg, beaten (mixed with 4 tablespoons milk)
- extra milk for the glaze
- Heat oven to 220ºC. Grease a baking tray.
- Rub the butter or margarine into the flour, salt, baking powder and bicarbonate of soda. Stir in cheese and grated apple and mix well.
- Mix to a soft dough with the egg and milk, reserving a little for glazing. (Add more milk if the dough is too dry).
- Dust a surface with flour and roll out the dough to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
- Place on the baking tray and brush with milk and a little flour. Bake for about 15 – 20 minutes until golden brown. Transfer to a wire rack to cool.
- Serve warm with butter.
These are definitely best eaten on the day of making or warmed through in the oven slightly the next day but they also freeze wonderfully and are great to have to just pull out of the freezer when you fancy a savoury treat.