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
Method Prep:10min › Ready in:10min
Preheat the oven to 210C/425F/ Gas 7.
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.
In a jug, whisk together the milk, egg and mustard. Add this to the dry ingredients and gently combine to form a sticky dough.
Scrape the dough out onto the middle of a lightly floured non-stick baking tray.
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.
Sprinkle over the remaining cheese and bake in the preheated oven for 25 minutes.
Best served warm and eaten on the same day.
Nutrition is per scone and provides 1½ servings of whole grain.