This recipe makes 12 scones.

Ingredients

• 180g self-raising wholemeal flour
• 125g butter, diced
• 150g cheddar cheese, grated
• 2 apples, peeled and finely diced or freeze-dried apple cubes
• 3 free range eggs, beaten

Method

Preheat the oven to 180C (gas mark 4). Grease a 12 hole muffin tin.

Sift the flour into a mixing bowl. Add the diced butter and rub into the flour with your fingertips until the mixture looks like coarse crumbs. Gently stir in most of the cheese (leave a little to sprinkle on top) and the diced apple.

Add the beaten eggs to the flour mixture and stir with a wooden spoon to make a stiff mixture. 

Spoon the mixture evenly into each muffin hole. Sprinkle with the reserved grated cheese and bake for 30 minutes, until golden and cooked through.

Remove from the oven and leave to cool in the tin for about 10 minutes, then turn them out on to a cooling rack. Serve warm or cold, perhaps spread with a little butter.

Store leftovers in an airtight container for up to 3 days, or open freeze them on a baking sheet before transferring them to a freezer bag. To thaw, remove however many scones you require from the freezer and let them defrost at room temperature. For best results, however, put the still frozen scones on a baking sheet and thaw and reinvigorate them in a low oven set to 160C (gas mark 3) for about 15 minutes. 

Recipe from My Sugar Free Baby and Me by Dr Sarah Schenker