Macknade: Kentish Apple and Cheese Scones
Who has been to the new Macknade in Elwick Place, yet? I am so looking forward to visiting - I’ve heard great things!
Using quality ingredients, simply cooked to bring out the flavours, Macknade’s dishes reflect their Kentish & Mediterranean roots and feature meat from their award-winning butchers, fresh seasonal produce and cheese, and charcuterie from their famous deli counter. www.macknade.com/elwick-place
We’ve teamed up with Macknade and are excited to be sharing some of their delicious recipes with you all. So, to kick things off, how scrumptious do these Kentish Apple and Cheese Scones sound? My tummy is rumbling and I don’t think the salad I have for lunch is going to cut it. Someone whip these up for me, please?!
30 minutes to prepare
Serves 10
Ingredients
“Inspired by the end of the apple season here in Kent, this recipe combines crisp green apples with the characterful Winterdale Shaw – a traditional cloth bound cheese made near Sevenoaks by Robin Bettes with milk from his own cows and then cellar-matured for 10 months. Finished with the Italian touch of succulent, salty olives these scones make an excellent late winter, afternoon treat. Serve warm with butter, extra cheese and apple, or red onion marmalade.” - Macknade, Elwick Road, Ashford
300g self raising flour
1/2 tsp baking powder
75g cold butter
125g of Kentish Winterdale Shaw (or other hard Kentish cheese)
1 tsp fresh herbs (we used tarragon but thyme or rosemary also good here)
1 grated Kentish green apple
1 good handful of Italian olives, coarsely chopped
1 egg
115ml of milk
Instructions
Preheat oven to 200 degrees / gas mark 4 and prepare baking sheet - oiled or with baking paper
Mix flour and baking powder before rubbing in cold butter to create breadcrumbs
Stir 3/4 cheese, herbs, apples and olives into the mix
Whisk egg and combine with milk before pouring into the centre of the mixture
Use a blunt knife to cut and combine a soft dough
Transfer to floured surface and knead gently before flattening with your hands to approx. 2cm thick
Cut rounds with a small cutter (easier if straight-sided) until all pastry is used and place on baking tray
Top with remaining cheese and bake in the oven for 12-15 minutes
Enjoy!