Cheddar Cheese Apple Spelt Scones
Ingredients
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 of fresh thyme leaves
2 apples grated
1 medium-range egg
135 ml milk
Method
Preheat the oven to 200ºC
Line a baking tray with parchment paper.
1. Tip the flour into a large mixing bowl and stir in the baking powder.
2. Grate the cold butter into the flour.
3. Use your fingertips to rub it into the flour until it resembles fine breadcrumbs.
4. Stir the grated cheese and the thyme leaves.
5. Peel your apple and grate into the mix.
6. Best your egg and add to the flour, mix
7. Add half the milk and combine. Add more milk, the mix should be soft, and come together with no dry bits, but not be wet.
8. 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.
9. 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
10. Bake for 12-15 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm, buttered.
Apple Fritters
Ingredients
1 Pan vegetable oil for frying
187g Plain Flour
T tbs caster sugar
2 tsp baking powder
158ml milk
1/2 tsp salt
1 tbs Vegetable oil for batter
2 Eggs Beaten
354g chopped apples ( approx 5 apples)
Cinnamon Sugar
200g caster sugar
4 tbsp cinnamon
Method
1. Heat oil in a deep pan.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Pour the milk, eggs, and oil into the flour mix and stir until well blended.
4. Peel, core and chop the apples. Mix in apples into the flour mix.
5.. Working in small batches to prevent overcrowding, drop spoonfuls of batter into the deep fryer and fry in hot oil until golden all over, about 5 minutes.
6. Use a slotted spoon to transfer fritters to a paper towel-lined cooling rack.
7. Toss warm fritters with cinnamon sugar.
Enjoy Warm, Serve with Blackberry Jam
White Ghost Pumpkin & Peach Jam
Makes approximately 2 Jam jars
Ingredient
500g pumpkin ( approx 2 small white ghost or orange pumpkins)
1 large orange juice & zest
1 lemon juice
250g jamming sugar.
3 peaches ( optional)
Chop pumpkins. Place all the ingredients in a pan and gently simmer on a medium heat. Crush down fruit as it softens. When at the desired jam thickness place in sterilised jam jars. Enjoy!
Method
Preheat the oven to 220°c.
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Add dry ingredients together.
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Grate cold butter & add to dry ingredients. Crumble butter with dry ingredients to breadcrumb texture.
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Mix mashed pumpkin, buttermilk, lemon juice and maple syrup.
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Mix the wet & dry ingredients and knead for 30 seconds.
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Bring the dough together and roll out to approx 2.5cm thick.
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using a round cutter or glass cut out your scones.
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Brush the tops with the beaten egg, and finish with some pumpkin seeds.
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Bake for 15 minutes and until golden brown.