Ingredients
- Yields approximately 8 biscuits
- 2 cups spelt flour
- ¼ cup sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp black pepper
- ½ cup butter, cold and cut into small chunks or coarsely grated
- ½ cup cream
- 2 Gala apples, peeled and chopped into 1-2 cm cubes
- 1 tablespoon chopped sage
- 1 cup cheddar cheese such as Evansdale Cheese Ruby Bay or Mt Cargill Tudor, grated
Apple, Sage Cheddar Biscuits
Method
- Place rack in middle of the oven and preheat to 200°c
- Line a baking pan with parchment paper
- In a large bowl, whisk together the first six ingredients
- Add the butter to the bowl and, using two knives or a pastry blender (you can even just give it a couple pulses in the food processor), cut into the dry ingredients until the butter has mixed in
- Slowly add the cream to the dry ingredients, stirring until it's fully incorporated
- Fold in the cubed apple and sage
- Transfer the dough to a lightly floured work surface and knead a couple of times
- Flatten the dough out until it is about 3-4 cm thick Cut into the dough using a biscuit cutter that's around 7 cm in diameter
- Transfer cut dough to a lined baking tray
- Repeat with remaining dough
- This should result in approximately eight biscuits
- Add a little mound of cheddar cheese to each scone
- Bake for 18-20 minutes, or until the tops are golden brown
Comments
Thanks to Evansdale Cheese – cheddar cheese; and to Willowbrook Orchard – Gala apples
for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
