125 g (4 oz) self-raising flour, plus extra for dusting
100 g (3 1/2 oz) wholemeal self-raising flour
40 g (1 3/4 oz) chilled butter, diced, plus extra to serve
1 teaspoon cumin seeds
75 g (3 oz) Cheddar cheese, grated
1 dessert apple, peeled, cored and diced
150 ml (1/4 pint) milk
chutney, to serve
Sift the flours into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the cumin seeds, two-thirds of the cheese and the apple, then add the milk and mix with a palette knife to a soft dough.
Turn the dough out on to a floured surface and press out to 1.5 cm (3/4 inch) thick. Cut out about 10 rounds using a 5 cm (2 inch) plain biscuit cutter or glass, using the trimmings as necessary.
Place the scones on a baking sheet and sprinkle with the remaining cheese. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes until risen and golden. Transfer to a wire rack to cool or serve warm, spread with butter and chutney.