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 until light and fluffy.
- 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 Camembert and apple and add enough of the milk and egg to make a soft dough (not too sticky). Keep the remaining milk and egg for the glaze
- Gather into a ball and place on a floured work surface. Roll out to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter
- Place the scones onto the prepared baking sheet and brush them with the egg and milk. Scatter 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
- Serve warm