Apple and Cheese Scone Loaf

These scone wedges are ideal for lunchboxes, afternoon snacks, or served warm with your favourite soup.

Apple and cheese scone loafMakes 8 servings
Preparation time:
10 minutes
Cooking time:
25 minutes

Nutritional Information:

Per scone
210 kcal (10.5% GDA)
5.4g fat (7.7% GDA)
2.6g saturates (13% GDA)
6g sugar (6.7% GDA)
0.9g salt (15% GDA)
1½ servings of whole grain

Ingredients:

115g/4oz wholemeal flour
115g/4oz plain white flour
3tsp baking powder
85g/3oz Nestlé Shreddies, crumbled
2 Cox’s apples, halved, cored and chopped
75g/2 ¾ oz extra mature cheddar, finely grated
150ml/¼ pint semi-skimmed milk
1 large egg
2tbsp whole grain mustard

Method

  1. Preheat the oven to 210C/425F/ Gas 7.
  2. Place the flours, baking powder and crumbled Shreddies in a large bowl and mix together well. Stir in the apples and ¾ of the cheese.
  3. In a jug, whisk together the milk, egg and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.
  4. Scrape the dough out onto the middle of a lightly floured non-stick baking tray.
  5. 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.
  6. Sprinkle over the remaining cheese and bake in the preheated oven for 25 minutes.
  7. Best served warm and eaten on the same day.

One Response to Apple and Cheese Scone Loaf

  1. Mrs. Alison McGuinness says:

    I will certainly try these as I do Love the three ingredients, it does sound scrummy.

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