Apple Cheddar Scones

Tender apple cheddar scones filled with tender apples and extra sharp cheddar cheese, baked until golden brown with a crisp exterior and a buttery, tender crumb.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 50

Cooling Time 20

Total Time 1 25

Servings servings

Calories 463kcal

Author Diane Gail

Ingredients

2 pounds Granny Smith apples
1 1/2 cups all-purpose flour + more for dusting
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded extra sharp cheddar cheese
6 tablespoons butter cold
1/4 cup heavy cream
2 large eggs separated
1/2 teaspoon water

Instructions

Peel, core, and cut the apples into ½-inch chunks. Spread them in a single layer on a silicone-lined baking sheet and bake at 350°F (175°C) for 20 minutes. Cool completely.
Combine the flour, brown sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment.
Add 1½ cups of the cooled apples, cheddar cheese, cold butter, heavy cream, and 1 egg. Mix on low speed just until combined. Do not overmix.
Pat the dough into an 8-inch circle on a well-floured surface.
Cut into 6 wedges and place 2 inches apart on a silicone-lined baking sheet.
Whisk the remaining egg with the water and brush over the tops and sides of the scones.
Bake for 30 minutes, or until deep golden brown.
Transfer to a wire rack and cool before serving.

Notes

Use cold butter straight from the refrigerator for the most tender texture.
Grate cheddar cheese from a block instead of using pre-shredded cheese for the best flavor and melting.
Allow the roasted apples to cool completely before mixing them into the dough.
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked or unbaked scones for up to 3 months. Bake unbaked scones directly from frozen, adding a few extra minutes to the baking time.

Nutrition