Apple & Dorset Blue Vinny Scone Bread

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This autumn scone round is similar in texture to “quick bread”, with grated apple and blue cheese added, making it a special savoury style scone – perfect when served warm with butter with salads, or even soups and stews.


  • 225g self-raising flour
  • 50g butter or margarine
  • 75g Dorset blue vinny cheese (crumbled, or other cheese of your choice)
  • 1 eating apple, peeled, cored and grated (Russet apples or Cox’s work well too)
  • 1 large egg, beaten (mixed with 4 tablespoons milk)
  • Extra milk for the glaze


  1. Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
  2. Rub the butter or margarine into the flour. Stir in cheese and grated apple and mix well.
  3. Mix to a soft dough with the egg and milk, reserving a little for glazing. (Add more milk if the dough is too dry)
  4. Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
  5. Place on the baking tray and brush with milk and a little flour. Bake for about 15 – 20 minutes until golden brown.
  6. Serve warm with butter.

Recipe courtesy of Karen Booth at Lavender and Lovage. Find more autumn recipes from Karen Booth for Forest Holidays here.

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