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Cheddar Cheese, Caramelised Cornish Cider Apples, Cinnamon and Rodda’s Cornish Clotted Cream with a Cheese Scone

by Chef Paul Ainsworth

ingredients 26 ingredients
Prep 30 minutes Cooking 30 minutes
user icon Serves 4 people
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  • For the toffee apples
  • 100g muscovado or soft dark brown sugar
  • 40g salted butter, cubed
  • 80ml apple juice
  • 1 small sprig of thyme
  • 1 small cinnamon stick
  • 3 Pink Lady apples, peeled, cored and halved for poaching
  • For the Bramley apple sauce
  • 50g muscovado sugar
  • 2 large Bramley apples
  • 1 pinch of cinnamon
  • 1 lemon, juice only
  • For the cheese scones
  • 170g Greek Yogurt
  • 60g Buttermilk
  • 4 egg yolk (retaining 1 tbsp for glazing)
  • 20g malt extract
  • 25g self-raising flour (plus extra for dusting)
  • 85g Spelt Flour (or Emmer or Khorasan flour)
  • 1tsp table salt
  • 7g baking powder
  • 75g unsalted butter, diced
  • 30g grated cheddar
  • 50g Gran Padano or Parmesan, grated
  • To finish
  • A pinch of flakey Cornish sea salt
  • 1 sprig thyme, leaves picked
  • 227g tub of Rodda’s Cornish clotted cream
  • Small pinch of cinnamon
  • 200g piece of your favourite mature cheddar



  • Large heavy-based, oven-proof frying pan
  • Whisk
  • Spoon
  • Skewer (optional)
  • Knife
  • Hand-held blender (optional)
  • Jug
  • Stand mixer fitted with a paddle
  • Baking tray
  • Clingfilm


Prepare the toffee apples

  • Preheat your oven to 160°C.
  • Place a large heavy-based, oven-proof frying pan over medium/high heat and melt the sugar with the apple juice until bubbling. Carefully whisk in the butter until emulsified before adding the thyme and cinnamon stick.
  • Place the halved apples in the pan and, using a spoon, turn them all over to coat in the caramel. Put the pan into the oven and cook for 10-15 minutes until tender. You can test this with a skewer or the tip of a small knife. When the apples are cooked, remove the pan from the oven and allow to cool to room temperature.


  1. Prepare the Bramley apple sauce
  •  First peel your apples, remove the cores and slice them thinly. Heat a large heavy-based pan over medium/high heat and add the sugar. When the sugar is bubbling add the apples and cinnamon, followed immediately by the lemon juice.
  • Cook the apples uncovered for 10-15 minutes until totally soft, lightly caramelised you have a thick purée-like consistency. At this stage, you can blend the apples in the pan with a hand-held blender- although this is not necessary. Leave finished purée to cool to room temperature.


  1. Make the cheese scones
  • Preheat your oven to 180°C.
  • Combine the yoghurt, buttermilk, egg yolks and malt in a jug, mix well and store in the fridge.
  • Combine all the two flours, salt, baking powder, butter and cheeses in the bowl of a stand mixer fitted with a paddle. Mix on slow speed for 10-15 minutes until you achieve a breadcrumb-like texture. Alternatively, mixing by hand will be just as effective.
  • Then pour the yoghurt mix slowly from the jug into the dry ingredients. When you have a rough dough, tip it out onto a lightly floured work surface and bring the dough together by hand.
  • Next, roll out your dough into a round 2cm high slab, slide this onto a tray, cover with cling film and chill in the fridge for 15- 20 minutes.
  • Remove the scone dough from the fridge and using a knife cut out your 8 scones into fingers measuring 3 cm squared by 8 cm long. Flour well before cutting out each one and press in a straight downward motion. Make sure all your scones are presented with the smoothest side facing up and well-spaced as they will expand as they cook.
  • Next carefully brush the top of each scone with egg yolk. Bake for 10-12 minutes until golden brown and risen. Remove from the oven and allow to cool to room temperature.


  1. Assemble the dish
  • Warm the scones and the toffee apples for 2-3 minutes in the oven. Remove from the oven and make sure all your apples are round side up (this is what would have been the skin side). Spread a thick layer of the Bramley puree on each scone finger.
  • Follow this by cutting the apples into quarters and arranging 3 pieces of apple on top, glazing with a spoonful of the caramel from the pan. Season the top of the apples with a little pinch of Cornish sea salt and the picked thyme leaves.
  • Top each one with a teaspoon of Rodda’s Cornish clotted cream, then season each dollop of cream with a pinch of ground cinnamon.
  • Serve alongside your favourite mature cheddar allowing your guests to cut off a piece of cheese and eat with the toffee apple scone. The contrast of sweet and savoury is amazing.




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