Le Rustique Camembert and Apple Scones with Honey Butter

As part of the Le Rustique event I was invited to, we got the opportunity to try some recipes that are made with the delicious premium brand Brie and Camembert cheeses. As a self confessed lover of cheese and anything made with cheese, I had to try some of the recipes out on family and friends. The camembert and apple scone recipe is easy to make and can be ready to serve in less than half an hour. Served with honey butter whilst warm is my favourite way to eat them, but they are also a perfect accompaniment to soups, stews or casseroles as well.
Makes: 10-12 medium scones / 18-20 mini scones

Prep time: 25 mins

Cooking time: 10-12 mins


Honey butter:
5 tbsp runny honey (flower or lavender honey)
150g unsalted butter

450g self-raising flour
1 tsp baking powder
½ tsp sea salt
100g butter, cut into small pieces
100g Le Rustique Camembert, diced
1 small eating apple, peeled, cored and very finely diced or grated
300ml milk mixed with 1 large beaten egg
Poppy seeds

To make the honey butter: beat the honey and the butter with a hand-held electric whisk until light and fluffy. Set to one side until needed.
Pre-heat oven to 220C/450F/Gas mark 7 and line a baking sheet with baking paper.
Sift the flour, baking powder and salt together and then rub in the butter until it resembles bread crumbs.
Stir in the Le Rustique Camembert and apple and add just enough of the milk and egg mixture to make a soft dough, it should not be too sticky. Reserve the remaining milk and egg mixture for the glaze.
Gather into a ball and place in a floured work surface; roll out gently to a thickness of about 2cm and stamp out the scones with a 5cm scone cutter. Gather together all the offcuts and continue to stamp out scones until all the dough is used up.
Place the scones onto the prepared baking sheet and brush them with the egg and milk mixture before scattering some poppy seeds over the top.
Bake in the pre-heated oven for 10 to 12 minutes, or until they are well risen and golden brown.
Cool for a few minutes on a wire rack before serving warm with the honey butter.
Find out more about Le Rustique here.


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