Apple Cheddar Scones
Can’t get enough of the combination of apples and cheese this fall? I totally feel you, I can’t either.
Thank goodness for these scones!!!
I honestly didn’t know how I would feel about these scones. I’m not really a fan of savory scones, I prefer slightly sweetened scones with fruit flavors. However, once upon a time, there was this amazing little grilled apple and cheese sandwich that showed me that apples and cheese CAN live happily ever after… so why not apple cheddar scones?
Apples are roasted and chopped first before they’re added to a pretty ordinary scone batter. But once a generous amount of extra sharp cheddar is mixed in, the fairy tale is complete. The apples are sweet and tender, and the cheese melts into the batter to bake up as a delightfully cheese-y biscuit. It was perfect for a lazy fall Sunday morning, however I quickly learned having a barely sweet and slightly savory scone tricks my tastebuds into thinking that I hadn’t actually eaten any breakfast, so I should definitely have another scone. And repeat.
highly recommended: these scones with tomato soup. it’s like having a grilled cheese.. but different.
Apple Cheddar Scones
from Smitten Kitchen, via The Perfect Finish
makes 6 generous scones (i made 8 less generous ones)
2 firm tart apples (1 pound or 2 454 grams), peeled, cored, and chopped into sixteenths (chunks)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs
- Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
- Place apple chunks in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge.) 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 cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
- Because of some tragic circumstances, I have no hand mixer, so did this by hand: I cut the cold butter into the flour mixture using a pastry blender until the mixture resembled wet sand with pea-sized chunks. I hand chopped the apples coarsely and mixed everything together until combined.
- Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 (or 8) wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
- Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
