Lesley Water’s tasty scone wedges are ideal for hampers, lunchboxes, afternoon snacks, or served warm with your favourite soup.
- 115g(4oz) wholemeal flour
- 115g (4oz) plain white flour
- 3tsp baking powder
- 85g (3oz) Shreddies, crumbled
- 2 Cox's apples, halved, cored and chopped
- 75g (2¾ oz) extra mature cheddar, finely grated
- 150ml (¼ pint) semi-skimmed milk
- 1 large egg
- 2tbsp wholegrain mustard
Preheat the oven to 210°C (425°F, gas mark 7).
Place the flours, baking powder and crumbled Shreddies in a large bowl and mix together well. Stir in the apples and ¾ of the cheese.
In a jug, whisk together the milk, egg and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.
Scrape the dough out onto the middle of a lightly floured non-stick baking tray. With lightly floured hands, pat out the dough to an approximate 20cm/8in round. Lightly flour the top and mark the round of dough into 8 triangles with a knife, taking care not to cut all the way through the dough.
Sprinkle over the remaining cheese and bake in the preheated oven for 25 mins. Best served warm and eaten on the same day.
Top tip for making Lesley Water’s apple and cheese scone loaf
Top scone tips: Mix wet and dry ingredients using a flat bladed knife. Don't over handle the dough as it could make your scones tough and rubbery. And don't use too much flour to roll your dough out onto.