A sharp apple works best here to cut through the cheese, and you can substitute cheddar if you can’t get your hands on gruyere. Gently warm these scones to enjoy their oozy, cheesy goodness – although we won’t blame you if you sneak one fresh out of the oven!
Tip: You can make these up in advance and bake from frozen; just freeze the scones once they’ve been shaped without the egg wash, and add a few minutes onto the baking time.
Preheat the oven to 220C. Dice the butter into small cubes, then return to the fridge. Mix together the flour, sugar, baking powder, salt and pepper in a large mixing bowl.
Mince the sage. Dice the apple and gruyere cheese into 1cm cubes.
Using a pastry blender or a fork, cut the butter into the flour until you’ve achieved a crumbly consistency. Mix in the apple, sage and cheese until well combined.
Add the buttermilk to the middle of the bowl. Stir until a spongy dough is formed. Tip the dough onto a floured surface and knead a couple of times to bind the mixture together.
Form the dough into a 3cm high circle and quarter it, then cut each triangle in half again so that you end up with 8 triangles.
Line a tray with baking parchment. Arrange your scones on the tray, leaving space for them to spread. Whisk an egg with 2 tablespoons of milk or water and brush this across the top of the scones.
Place the scones in the oven for 20-25 minutes, or until a skewer comes out clean. Don’t confuse melted cheese on the skewer for dough! Leave to cool for five minutes, then transfer to a wire rack. Enjoy gently warm, alongside a One Sage and Apple G&T.
150g cold butter
1 tbsp baking powder
1 tsp salt
1 tsp black pepper
1 ½ tbsp finely chopped sage
120g gruyere cheese
1 apple, cored and peeled
2tbs milk or water