Apple and Cheese Scone Loaf

Apple and Cheese Scone Loaf


1 person made this

About this recipe: These scone wedges are ideal for lunchboxes, afternoon snacks, or served warm with your favourite soup.

MSL_FandD London, England, UK

Serves: 8 

  • 115g/4oz wholemeal flour
  • 115g/4oz plain white flour
  • 3tsp baking powder
  • 85g/3oz malted wheat cereal, such as Shreddies, crumbled
  • 2 Cox’s apples, halved, cored and chopped
  • 75g/2 ¾ oz extra mature cheddar, finely grated
  • 150ml/¼ pint semi-skimmed milk
  • 1 large egg
  • 2tbsp whole grain mustard

Prep:10min  ›  Ready in:10min 

  1. Preheat the oven to 210C/425F/ Gas 7.
  2. Place the flours, baking powder and crumbled cereal in a large bowl and mix together well. Stir in the apples and ¾ of the cheese.
  3. In a jug, whisk together the milk, egg and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.
  4. Scrape the dough out onto the middle of a lightly floured non-stick baking tray.
  5. With lightly floured hands, pat out the dough to an approximate 20cm/8in round. Lightly flour the top and mark the round of dough into 8 triangles with a knife, taking care not to cut all the way through the dough.
  6. Sprinkle over the remaining cheese and bake in the preheated oven for 25 minutes.
  7. Best served warm and eaten on the same day.


Nutrition is per scone and provides 1½ servings of whole grain.

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