Le Rustique Camembert and Apple Scones with Honey Butter
Le Rustique Camembert and Apple Scones, perfect when served alongside honey butter
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
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
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Looking for another Camembert cheese recipe? Why not try our Baked Camembert Loaf?
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