Apple and White Cheddar Scones

These apple and white Cheddar scones are a riff on apple pie with Cheddar. Easy as muffins. Flaky as biscuits. And lovely as anything we’ve tasted.

Six apple and white cheddar scones on a piece of parchment on top of a cooling rack.

These apple and white Cheddar cheese scones are an unconventional yet not unwelcome take on the sweet and savory and salty contrast of apple pie and Cheddar cheese. The irresistibly crumbly scones are slightly salty and savory from white Cheddar yet interspersed with tender, sweet moments of tender apple that are brilliantly baked ahead of time before being stirred into the dough so they’re the perfect texture.–Renee Schettler

Apple and White Cheddar Cheese Scones

  • Quick Glance
  • (5)
  • 15 M
  • 1 H, 15 M
  • Six (2 1/2 inch | 6 cm) scones
5/5 - 5 reviews
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Preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Line a baking sheet with parchment paper.

Peel, core, and slice each apple lengthwise into sixteenths. Place the slices in a single layer on the parchment-lined baking sheet. Bake the apples until they feel dry to the touch and take on a slight hint of color, about 20 minutes. Dump the apples into a bowl and let it cool. Leave the oven on.

In a bowl, combine the flour, sugar, baking powder, and salt.

Place the butter in a large bowl or the bowl of an electric mixer fitted with the paddle attachment. Add the apples, Cheddar cheese, cream, and 1 of the eggs. Sprinkle the flour mixture over the butter mixture and mix with a spoon or on low speed just until the dough comes together. Do not overmix.

Generously flour the work surface, place the scone dough on it, and sift a light layer of flour over the top. Use a rolling pin to gently roll the dough or use your hands to gently pat it into a 1 1/4 inch thick, 6-inch circle.

Cut the circle into 6 wedges (each wedge should be about 2 1/2 inches wide at its outer edge) and transfer the wedges to the baking sheet, leaving at least 2 inches between each scone.

In a small bowl, lightly beat the remaining egg with a pinch of salt. Brush the apple scones with the egg wash and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Bake the wedges until firm and golden, about 30 minutes. With a spatula, lift the scones onto a wire rack to cool for maybe 10 minutes. The wedges are irresistibly fragrant and best when they’re a little warm. Originally published October 15, 2010.

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Recipe Testers' Reviews

This is one of the best recipes I’ve tested from the site. The apple and white Cheddar scones are slightly mysterious—are they savory? Are they sweet? In attempting to find an answer, I easily ate half of them in one sitting. Without a doubt, double this recipe. You won’t be disappointed.

And although the technique used is not one I’ve encountered before, it’s a great way to ensure that the dough isn’t overmixed. I’m going to try a ham sandwich using a sliced scone as the bread.

These apple and white Cheddar scones are delicious, whether warm or at room temperature. I really enjoyed the tart apple slices and the hint of salt from the Cheddar, especially the cheesy crusty bits on the outer edges. The texture of the scones was very nice, too. I’d make these again.

You can use the same parchment for the apples and the scones. The long apple slices look too big to be folded into the dough, but not to worry, everything comes together nicely before you know it. Lastly, don’t bother with measuring the sugar for sprinkling, as the very act of “sprinkling” foregoes accuracy. Just scoop some sugar with a spoon or even your hand, and well, you know what to do.


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    1. Lee, white Cheddar has a slightly different flavor than yellow, but you could substitute yellow Cheddar here. I wouldn’t recommend leaving the apples unpeeled as the skin may become a bit chewy after baking.

  1. I love scones. I even love bad scones. And there are plenty of bad scones to be had out there. Some people actually think that the bad scones are what scones are supposed to be like. I’d like to personally give each and every one those poor souls a copy of this recipe for apple and white Cheddar scones. I was concerned that the large slices of apple would stick out of the scones and be rubbery and unpleasant. With that in mind, I chose to beat the butter, apples, cheese, and eggs pretty vigorously, thereby breaking the apple wedges up a bit and distributing the apple goodness throughout each scone.

  2. Been reading about these scones in various places and am intrigued enough to try them. However (me being me) I’m going to diced the apples and crumble an aged white Cheddar so that both ingredients remain distinct bits of flavor and texture. For me, that will be the perfect result. 😉

    Thanks to your testers for their good work and writeups.

  3. My Spanish neighbor came by just as these were being pulled from the oven. I don’t know if it was because my 16 smaller-cut scones resembled misshapen blobs but he was intrigued in a road accident sort of way. Until his first bite. He lives, now enlightened, in a state of awe.

    As was suggested by reviewer Judy O. a handful of Thompson raisins got thrown in, maybe 1/4 cup. I can’t imagine these scones without them – the accent they provide the dried apple and aged cheddar flavours is superb! Used milk for wash with Turbinado sugar sprinkled on top. Heaven!

    Apple and Cheddar Cheese Scones Recipe

  4. Just finished eating the scones. They are Delicious! They were exactly how everybody said it would be–warm, crumbly, soft inside. I was a little unsure about the combination of cheese and apples initially, but I am glad I decided to try it. Even my toddlers who are not big fan of apple pies, loved these.

    Only problem I had was that my mix was a little wet so I put it in the freezer for about 5 minutes to make it a little firm to make it workable. It did. Everything else worked smoothly.

    1. Congrats, Ketki, on your cool thinking. Literally. Glad you and your wee ones enjoyed the scones. My only suggestion: Next time add all but a few tablespoons of the water. Add the rest if you need it.

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