Cheddar Cheese Apple Spelt Scones
300g white spelt flour plus a little extra for dusting.
½ tsp baking powder
75g butter, chilled and grated
125g Extra Mature Cheddar, grated
sprigs fresh thyme leaves
2 apples grated
1 medium free Range Egg
135 ml milk
Preheat the oven to 200ºC
Line a baking tray with parchment paper.
Tip the flour into a large mixing bowl and stir in the baking powder.
Grate the cold butter into the flour.
Use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
Stir the grated cheese, the thyme leaves.
Peel your apple and grate into the mix.
Best your egg and add to the flour, mix
Add half the milk and combined. Add more milk, mix should be soft, come together with no dry bits, but not be wet.
Transfer the dough onto a lightly floured work surface, knead briefly until smooth then roll it out to 2cm thick. Using a pastry cutter, cut out 10 scones, re rolling the dough as you go.
Arrange the scones on the prepared baking sheet, making sure that they are spaced well apart without touching. Brush the tops with a little extra milk.
Grate cheese on top of each scone
Bake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm, buttered.