Cheddar and Apple Scone Bread

September 24, 2014 · 9:11 am

cheddar and apple scone bread

It’s a funny old time of year. The leaves are falling, the squirrels are going nuts (arf!) but the sun is shining and the tomatoes continue to ripen, thwarting all of my plans for green tomato chutney. I have no idea what to dress in on any given day and so spend much of my time shivering foolishly or sweating attractively. But there’s definitely a whiff of autumn in the air and so I thought I’d pair up those perennial favourites, apples and cheddar. I was pondering scones when I came across this recipe and was so intrigued by the thought of cooking with Shreddies that I had to proceed. The result is quite a dense but tasty sort of soda-esque bread which goes well with soup. Next time I’d cut down on the mustard though; as my six year old patronisingly informed me: ‘Mummy, next time you cook for children, you should think about leaving out the mustard and chillies.’ Yeah, thanks for that, mini-Ottolenghi…

115g wholemeal flour
115g plain flour
3tsp baking powder
Salt and pepper to season
85g malted wheat cereal, such as Shreddies, crumbled
2 apples, cored and chopped into small pieces
75g extra mature cheddar, grated
150ml semi-skimmed milk
1 egg
2tbsp whole grain mustard

Preheat the oven to 210˚C/190˚C fan assisted/ Gas Mark 7. Put the flours, baking powder and crumbled Shreddies in a large bowl and mix together well. Season with the salt and pepper and stir in the apples and most of the cheese.


Whisk together the milk, egg and mustard and add the mixture to the dry ingredients. Gently combine in the bowl to form a sticky dough. It will be very sticky but should be manageable.


Scrape the dough out onto the middle of a lightly floured non-stick baking tray (or line it with baking parchment). 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 minutes. Eat warm or cold but not with moaning children who can’t take their mustard.

Because this combines both cheese and fruit I am linking it up with Cheese, Please! which is this month hosted over at The Garden Deli; if you haven’t checked out this beautiful blog before, do go and have a gander.

Fromage Homage
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