Apple and Cheddar Scones {SRC}

Today is the day for The Secret Recipe Club reveal.  This month I was assigned Lavender and Lovage written by Karen.  Karen was born in South Africa and grew up in rural Northumbria which is in England.  Although she has lived all over the world, she currently resides in North Yorkshire and South West France.  Karen is currently writing a cookbook about British food, recipes, customs and traditions.  Browsing Karen's blog was a delight.  I absolutely love her photography.  It makes me feel like they were all taken at an old cottage somewhere.

One of the things I love about The Secret Recipe Club is I end up making things that I otherwise wouldn't have.  I chose to make Karen's Apple and Dorset Blue Vinny Scone Bread.  I substituted Marble Cheddar for the Blue Cheese.  I have always read people raving about the combination of Apples and Cheese so I thought this would be a good recipe for us to try out.  They turned out amazing!  They are very simple to make.  The apples give the scones moisture and a slight sweetness although these are not sweet scones.  My boys loved them and had some with their lunch.

Some of the other recipes I've pinned to try later are Overnight Oats with Honey and Raspberries, Cauliflower Mash and Sticky Roast Chantenay Carrot Medley with Pomegranate Molasses.  I hope you will hop over to Karen's blog to see some of her amazing recipes and photography!

Apple and Cheddar Scones
Adapted from Lavender and Lovage

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
4 tbsp cold butter, cut into small cubes
3/4 cup shredded cheese (I used marble cheddar)
1 apple, peeled, cored and grated (I used Royal Gala)
1 egg, beaten
4 tbsp milk

Preheat oven to 425°F.

In a large bowl, whisk together flour, baking powder and salt.  Add the cold butter and rub into the flour mixture.  Mix in the cheese and apple.

In a small bowl, whisk the egg.  Add milk and mix.  Add this to the flour mixture and stir until you have a soft dough.  You may need to add a bit of milk if it is too dry.  I added about 1 tbsp more milk.  Turn the dough out onto a piece of parchment paper and shape into a round that is 1.5 inches tall.  Cut into 8 wedges.  Brush the top with some milk.  Transfer parchment paper to a baking sheet and bake for 15-20 minutes or until golden.

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