Makes 10-12 small scones

Suitable from: 9-12 months

Ingredients:

• 1 apple 

• 200g of self-raising flour

• 1 teaspoon of baking powder

• 45g of cold butter (straight from the fridge)

• 50g cheddar cheese (roughly cut into chunks)

• 20-40 ml of  whole milk

• 1 egg -  to glaze 

Method

1. Preheat your oven to 190 ℃/Gas Mark 6 and line a flat baking sheet.

2. Peel and core your apple, then cut it into 1-2 cm chunks and steam for around 6-8 minutes. Put aside once steamed and make sure your blending jug is clean and dry.

3. To your blending jug add the flour, baking powder and cold butter. Using the pulse function,  blitz gradually to form a breadcrumb-like consistency.  

4. Once well combined add your apple pieces and cheddar cheese, continuing to pulse until combined.

5. Pour the mixture out into a bowl, then very gradually add your milk (you may not need to use all of it), moving it through the mixture until a dough forms.

6. Roll out your dough on a lightly floured surface to around 2.5cm thickness, then using a scone cutter, or preferred cookie cutter (ours was a 5cm cutter), cut out your scones and place on your baking tray. Keep recombining your dough, avoiding too much handling until you’ve used it all.  

7. Brush the top of each scone with your egg wash, then place in the oven for 10-12 minutes until risen and golden brown on top.

8. Enjoy warm, or cold.

Storage instructions

• Store your scones in an airtight container for up to 1-2 days.  They are best eaten fresh on the day of making though.

Freeze - You can freeze these for up to 3 months. Place a layer of greaseproof paper between each scone if you want to defrost one at a time.