Cheese and herb scones

1. Sift the flour and baking powder into a large bowl, stir in the oat bran and grated apple, lifting the mixture a few times with the spoon to incorporate air. Rub in the margarine.
2. Make a well in the centre. Add milk and water. Mix lightly with a knife, adding extra water if necessary, to make a soft dough.
3. Turn the dough out onto a lightly floured board and knead gently, using the fingertips only. Roll out to a rectangle about 1 cm thick. Scatter half the cheese and all the herbs over the entire surface.
4. Beginning from a long side, roll up like a swiss roll to make a thick sausage. Cut into 2 cm slices to make little rounds. Place the rounds side by side on a greased baking tray, spread with chutney and then sprinkle with the remaining cheeses.
5. Bake in a preheated oven at 200 degrees Celsius for 20 minutes or until golden brown. Do not bake too long as they dry out easily.
6. Serve hot or cold.