Camembert and Apple Scones with Honey Butter
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| Serves | Makes between 10 and 12 medium scones or 18 to 20 mini scones |
| Prep time | 15 minutes |
| Cook time | 12 minutes |
| Total time | 27 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Bread, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
Delectable Le Rustique camembert cheese and apple scones, these easy to make scones are on the table in less than half an hour and are perfect when served with honey butter. Why not also serve these scones as part of an afternoon tea or as an accompaniment to soups, stews or casseroles, or even as part of a “Ploughman’s Lunch”.
Ingredients
Scones
- 450g self-raising flour
- Poppy seeds
- 300ml milk mixed with 1 large beaten egg
- 1 small eating apple, peeled, cored and very finely diced or grated
- 100g Le Rustique Camembert cheese, diced
- 100g butter, cut into small pieces
- ½ teaspoon sea salt
- 1 teaspoon baking powder
Honey Butter
- 140g salted butter
- 5 tablespoons runny honey (flower or lavender honey)
Note
Delectable Le Rustique camembert cheese and apple scones, these easy to make scones are on the table in less than half an hour and are perfect when served with honey butter. Why not also serve these scones as part of an afternoon tea or as an accompaniment to soups, stews or casseroles, or even as part of a “Ploughman’s Lunch”.
Directions
| Step 1 | To make the honey butter: Beat the honey the butter with a hand-held electric whisk until light and fluffy. You can also just drizzle the honey into the butter and mix it through gently. Set to one side until needed. |
| Step 2 | Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper. |
| Step 3 | Sift the flour, baking powder and salt together and then rub in the butter in until it resembles bread crumbs. |
| Step 4 | Stir in the cheese and apple and add just enough of the milk and egg mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze. |
| Step 5 | Gather into a ball and place in a floured work surface; roll out gently to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to stamp out scones until all the dough is used up. |
| Step 6 | Place the scones onto the prepared baking sheet and brush them with the egg and milk mixture before scattering some poppy seeds over the top. |
| Step 7 | Bake in the pre-heated oven for 10 to 12 minutes, or until they are well risen and golden brown. |
| Step 8 | Cool for a few minutes in a wire rack before serving warm with the honey butter. |
