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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
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dessert, Lunch
Cuisine: French
Keyword: Apple Scones
Servings: 10 Scones


  • 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


  • 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