Camembert, Apple & Chive Scones

Savoury cheese scones are a delicious way of using up oddments of cheese – grated hard cheese is more usual but other cheeses including camembert/brie styles can be used, remembering that the proportion should be about half fat to flour. They may not rise as high as standard scones, but will be very tasty and nutritious served simply with a bowl of home-made soup.

Makes about 12 -16 (or about 20 mini scones).
 
450g/1 lb self raising flour?
1/2 tsp baking powder
pinch of salt?
1 level tsp dry mustard or crushed mustard seeds
100g/4oz butter ?
100g/4oz camembert type cheese, approx, chopped up small
1 small eating apple, peeled, cored & finely chopped
1 tbsp freshly chopped chives
300ml/1/2pint milk, approx
1 egg, lightly beaten with a splash of milk (for egg wash)

1. Pre-heat a hot oven, 220C/425F/Gas mark 7, and lightly grease one large or two medium baking sheets.?

2. Sift together the flour, baking powder, salt and mustard.

3. Cut in the butter and rub into the flour with your fingers until the mixture resembles fine breadcrumbs. Work well above the bowl to aerate the mixture.

4. Stir in the chopped cheese, apple and chives, and then fork in enough milk to make a soft but not sticky dough.

5. Gather into a ball and turn on to a floured work surface, and then knead very lightly. Roll out lightly or pat into shape, making a circle about 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the greased baking sheet(s). Lightly knead together the rest of the dough and stamp out more scones to use it all up.? [May alternatively be cut into squares or triangles if preferred.]

6. Brush the tops of the scones with eggwash (or a little milk). Bake in the preheated oven for about 12-15 minutes or until well risen and golden, moderating the temperature if the scones show signs of over-browning before they are cooked through. Cool on a wire rack. Use on the day of baking, or freeze until required.