Apple and cheddar scones

The other day someone asked me what my favorite baked good is; I immediately said scones.  I love the dense texture and the amazing variety they come in.  I recently made lemon blueberry scones that were delicious, but I wanted to try something a tad more savory.

Buttery, flaky scones with hunks of apple and a hit of sharp cheddar?  Yes please.  These were adapted from The Perfect Finish and are made to please.

Makes six hefty scones

  • 2 firm tart apples
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar, plus more for sprinkling
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, plus 2 tablespoons to melt on top
  • 1/2 cup sharp cheddar, shredded
  • 1/4 cup heavy cream
  • 1 egg

Position a rack at the center of the oven and preheat to 375 degrees.  Peel and core apples, then cut them into 1/16ths (chunks).  Place them in a single layer on a parchment lined baking sheet and bake until take on a little color and feel dry to touch (about 20 minutes).  They will be about half-baked.  Cool completely and leave oven on.

Sift or whisk flour, sugar, baking powder and salt together.  Set aside.  Place butter in the bowl of an electric mixer with a paddle attachment along with apples, cheese, cream and egg.  Mix until combined and then slowly add flour mixture and combine.  Do not overmix.

(If you do not have an electric mixer, cut apple chunks by hand and use a pastry blender and wooden spoon to mix.)

Generously flour countertop and place the scone dough on top of it.  Use a rolling-pin to roll into a 1 1/4 inch thick, 6-inch in diameter circle, using your hands to pat.  Cut circle into 6 wedges.  Transfer to a baking sheet that has either been buttered or lined with parchment paper.  Leave at least two inches between each scone.

Melt the remaining two tablespoons of butter and brush the scones.  Sprinkle the scone tops with sugar.  Bake until scones are golden and firm, about 30 minutes.

These scones are best fresh, but will hold over for a day.


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