To make 8 scones (suitable for vegetarians)
INGREDIENTS
8 oz plain flour
1 level tspn bicarbonate of soda
1½ level tspn cream of tartar
½ tspn of dried English mustard
6 oz Barwheys cheddar
2 tblsp fresh chopped chives
1 oz unsalted organic butter
Ordinary milk (unspecified amount)
1 free range egg
2 russet apples
Pinch of sea salt
Prep: 15 minutes
METHOD
1 Sift the flour, salt, bicarbonate of soda, cream of tartar and dried mustard into a bowl.
2 Add 3oz of very finely grated cheese, 3oz of chopped cheese and chives.
3 Rub in the butter and add sufficient milk to make a soft but not sticky dough.
4 Turn the dough onto a floured surface and knead lightly then roll the dough out into a thickness of just less than an inch.
5 Use a 2½in cutter.
6 Put on a floured baking tray and glaze with the eggy milk.
7 Bake for 10 mins at 220˚C/200˚CFan/Gas6 To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of French salted organic butter.
Cook: 10 minutes
READ MORE: Cooking with Kirsty Wark and Charles Rennie Mackintosh
The Willow Tea Rooms Recipe Book is published by Wild Harbour tomorrow, at £9.99.
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