3.5 cup (450g) Cascade Milling Organic All-Purpose Wheat Flour

½ cup (113g) cold diced butter

2 cups (225g) finely shredded sharp cheddar

½ cup (120ml) whole milk + 120ml water

2.5 tsp (11.5g) baking powder

1 tsp (6g) sea salt

1 tsp (2g) dried mustard powder

1 ¾ cup (150g) sliced almonds

2 small (300g) Washington apples, quartered and grated

1. Preheat the oven to 400 degrees F. Put a large baking sheet in the oven while it is preheating.

2. Sift the flour with the baking powder, the salt, and the mustard powder in a large bowl. Crumble

the butter in the bowl with the flour mixture.

3. Mix gently the diced apples, half of the cheese, and 100g of almonds in the bowl.

4. Add the milk and water to form a ball of dough, so there is no loose flour left.

5. Put the dough on the board to form a 1” thick disk.

6. Cut the scones to make around a dozen pieces.

7. Brush with milk, and sprinkle the tops with the almonds and the cheddar.

8. Place the scones on the hot baking sheet, 1” apart, and bake for 20-25min or until golden.

9. Cool on a wire rack for 15min.

10. Serve with jam and whipped butter.