Apple and White Cheddar Scones

Apple and White Cheddar Cheese Scones Recipe

These simple apple and white Cheddar cheese scones echo the delightful sweet-savory contrast of that classic American pairing: apple pie and Cheddar cheese. There are times when you want something savory in the morning or perhaps in the later morning as you start to transition into lunch, and cheese lends just the right balance to these crumbly, apple and white Cheddar cheese scones. Before I mix them into the dough, I pre-bake the apple wedges slightly so they’re soft enough to blend easily with the scone mixture without becoming mushy—it’s a treat to find pockets of apple flavor.

For this scone recipe, I shape the dough in an untraditional way—patting it into a round, then cutting it into wedges—so that no dough is wasted. The wedges are irresistibly fragrant when they’re a little warm; eat them shortly after baking, or reheat them a bit in the oven.–Bill Yosses

LC Sweet and Savory Note

A rather unconventional but not unwelcome take on the traditional intertwining of Cheddar cheese and apple, this sweet and savory scone recipe requires no more work than any other scone. Just perhaps a willingness to let go of expectation.

Apple and White Cheddar Cheese Scones Recipe

  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • 6 (2 1/2 inch) scones


  • 2 firm, tart apples, such as Granny Smith, Macoun, or Pippin (about 1 pound total)
  • 1 1/2 cups (6.75 ounces) all-purpose flour, plus additional for work surface
  • 1/4 cup (2.2 ounces) sugar, plus 1 to 1 1/2 tablespoons for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt, plus additional for egg wash
  • 6 tablespoons (3 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
  • 1/2 cup (about 2.25 ounces) sharp white Cheddar cheese, shredded
  • 1/4 cup heavy cream
  • 2 large eggs, at room temperature


  • 1. Position a rack in the center of the oven and preheat to 350°F (176°C). Line a baking sheet with parchment paper.
  • 2. Peel, core, and slice each apple lengthwise into sixteenths. Place the slices in a single layer on the baking sheet. Bake the apples until they take on a little color and feel dry to the touch, about 20 minutes. Transfer the apples to a bowl and let cool. Leave the oven on.
  • 3. Sift the flour, sugar, baking powder, and salt onto a piece of parchment or waxed paper and set aside.
  • 4. Place the butter in 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 on low speed until the dough just comes together. Do not overmix.
  • 5. 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 into a 1 1/4 inch thick, 6-inch circle. Cut the circle into 6 wedges (2 1/2 inches wide at their outer edge) and transfer the wedges to the baking sheet, leaving at least 2 inches between each scone.
  • 6. In a small bowl, 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 on the center rack until firm and golden, about 30 minutes. With a spatula, lift the scones onto a wire rack to cool for 10 minutes, then serve warm.
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