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Apple and scamorza scones

British single-serving cakes in a savoury sweet version with apples and scamorza.

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Ingredients

2 apples

200 g of spelt flour

30 g of sugar

7 g of baking powder

a pinch of salt

50 ml of oil

70 g of scamorza cheese

50 ml of fresh cream

2 eggs

 

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Preheat the oven at 190°C. Peel the apples and cut them in sixteen slices. Place them in a tray covered with greaseproof paper and bake for about 20 minutes, until cooked and soft. Let them cool and keep the oven at 190°C.

 

Sift the flour and combine it with sugar, baking powder and salt. Add the oil while blending until you obtain a sandy mixture. Add the cooled apples, grated cheese, cream and one egg. Continue mixing until the dough is smooth. Don’t mix too much.

 

Sprinkle with flour a cutting board and put the floured dough on it. Spread it roughly until it is 1.5 cm high. Cut the dough into circles using a round cutter and adjust them separated in a tray covered with greaseproof paper. Brush with the other egg and bake the scones for about 30 minutes.

 

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