This extract is from the delightful book My Sugar Free Baby and Me by Dr Sarah Schenker (Green Tree, £16.99/ £14.99 eBook). Photos © Adrian Lawrence.
Over to Dr Schenker!
Cheese and apple is one of my favourite combinations and it works fantastically in these deliciously light scones. They are just the thing to go with your cup of tea at the end of a busy day.
Preparation time: 15 mins
Cooking time: 30 mins
- 180g self-raising wholemeal flour
- 125g butter, diced, plus extra for spreading (optional)
- 150g Cheddar cheese, grated
- 2 apples, peeled, cored and finely diced
- 3 eggs, beaten
Preheat the oven to 180°C (Gas 4). Grease a 12-hole muffin tin.
Sift the flour into a mixing bowl, adding the bran pieces left in the sieve to the bowl. Add the diced butter and rub into the flour with your fingertips until the mixture looks like coarse crumbs. Gently stir in most of the cheese (leave a little to sprinkle on top) and the diced apple.
Add the beaten eggs to the flour mixture and stir with a wooden spoon to make a stiff mixture.
Spoon the mixture evenly into each muffin hole. Sprinkle with the reserved grated cheese and bake for 30 minutes, until golden and cooked through.
Remove from the oven and leave to cool in the tin for about 10 minutes, then turn them out onto a cooling rack. Serve warm or cold, perhaps spread with a little butter.
Store leftovers in an airtight container for up to 2–3 days, or open-freeze them on a baking sheet before transferring to a freezer bag. To thaw, remove however many scones you require from the freezer and let them defrost at room temperature. For best results, however, put the still-frozen scones on a baking sheet and thaw and reinvigorate them in a low oven set to 160ºC (Gas 3) for about 15 minutes.