- Read more from Olivia Moore here
They are best eaten straight from the oven with plenty of butter, as all scones are.
Grab a packet of apple rings and add these to your morning tea menu - you’ll be pleasantly surprised!
Cheddar, Apple & Sage Scones
Ingredients
Makes 8 large scones
- 450g flour
- 3 tsp baking powder
- 2 tsp salt
- 1/4 tsp baking soda
- 150g butter, grated and frozen
- 200g cheddar cheese, half grated, half cut into 1cm cubes
- 50g dried apple rings, chopped
- 1/2 onion, finely diced
- 2 Tbsp finely chopped fresh sage
- 330ml cold apple cider
Method
- Preheat oven to 200C fan bake. Dust a large baking tray with flour.
- Combine the dry ingredients in a large bowl. Add the frozen butter and rub with your fingers to combine (you don’t want the butter to melt).
- Add the grated and cubed cheese, dried apple, onion and sage, and mix to distribute. Pour in the cider and, using a metal serving knife, make cutting motions to gently mix. Only mix until a shaggy dough.
- Tip onto a lightly floured surface and briefly knead 2-3 times, then divide the dough into 8 portions and shape each into a rough circle.
- Place on your prepared tray, about 1cm apart. Keeping them close together will help them to rise and stay fluffy inside.
- Brush the tops with milk, and bake for 12-15 minutes until well-risen and nicely browned. Enjoy warm, with plenty of butter.
Olivia Moore and her Taupō business That Green Olive offer recipe development, food photography — in studio or on location — for restaurants and cafes, recipe video creation and social media content creation. Go to Olivia’s website for more recipes: www.thatgreenolive.com.
Stay up to date with the Waikato Herald
Get the latest Waikato headlines straight to your inbox Monday to Saturday. Register for free today - click here and choose Local News.