Put a cheesy twist on your next batch of baked goods with our Camembert and Apple Scones

Makes: 10-12 medium scones

Prep time: 25 mins

Cooking time: 10-12 mins

1

YOU NEED:

For the butter

5 tbsp runny honey (flower or lavender honey)

150g unsalted butter

For the scones

450g self-raising flour

1 tsp baking powder

½ tsp sea salt

100g butter, cut into small pieces

100g Le Rustique Camembert, diced

1 small eating apple, peeled, cored and very finely diced or grated

300ml milk mixed with 1 large beaten egg

Poppy seeds

MOST READ IN FABULOUS

PLAIN SAILING

We've been on a cruise for 2 years - we're jobless but live like millionaires

MYSTIC MEG

Passion may feel routine, but a deep loyalty is forming

HIDDEN TREASURE

I get all my food bin-diving - I find chocolates, chicken & even flowers

OUTNUMBERED

I’m mum to 3 under 4 - our 2-year-old is feral but hasn’t killed our sex life

METHOD: To make the honey butter, beat the honey and the butter with a handheld electric whisk until light and fluffy. Set to one side until needed.

Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet. Sift the flour, baking powder and salt together and rub in the butter until it resembles breadcrumbs.

Stir in the Le Rustique Camembert and apple and add just enough of the milk and egg mixture to make a soft dough. Reserve remaining milk and egg mix for the glaze.

Gather into a ball and place in a floured work surface. Roll to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather the offcuts and stamp out scones until all the dough is used up.

Place the scones onto the prepared baking sheet and brush them with the egg and milk mixture before scattering some poppy seeds over the top.

Bake in the pre-heated oven for 10 to 12 minutes, or until well risen and golden brown. Cool for a few minutes and serve warm with honey butter.

• Recipe from LeRustique