Heat the oven to 200c/fan 180c/gas 6. Mix all the dry ingredients in a large bowl. Add the butter and rub it in until you have a mixture like coarse breadcrumbs, or put the lot in a food processor and pulse until you have the same result.
Stir in the egg, apple and sage and bring together to form a rough dough – don’t knead it too much or you’ll end up with heavy scones.
Pat the dough out to about 1.5cm thickness. Stamp out about 8 decent-sized scones. Bake on a buttered baking tray for 12-15 minutes or until cooked through. Serve warm with cheese.