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Le Rustique Camembert and Apple Scones with Honey Butter
Le Rustique Camembert and Apple Scones, perfect when served alongside honey butter
Servings 10 Scones
Ingredients
- 5 tbsp Runny Honey
- 150 g Unsalted butter
- 450 g Self-Raising Flour
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 100 g Butter cut into small cubes
- 100 g Le Rustique Camembert cut into small cubes
- 1 Eating Apple peeled, cored and finely diced/grated
- 300 ml Milk mixed with 1 beaten egg
- Poppy Seeds
Instructions
- To make the honey butter: beat the honey and the butter with a hand-held 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 with baking paper
- Sift the flour, baking powder and salt together and then rub in the butter until it resembles bread crumbs
- Stir in the Le Rustique Camembert and apple and add just enough of the milk and egg mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze
- Gather into a ball and place on a floured work surface; roll out gently to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to 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 they are well risen and golden brown
- Cool for a few minutes on a wire rack before serving warm with the honey butter
Looking for another Camembert cheese recipe? Why not try our Baked Camembert Loaf?
