These apple and white Cheddar scones are a less time-consuming riff on apple pie with Cheddar. Easy as muffins. Flaky as biscuits. And lovely as anything we’ve tasted.
These simple apple and white Cheddar cheese scones are a rather unconventional yet not unwelcome take on the sweet and savory contrast of apple pie and Cheddar cheese. The tangy and irresistibly crumbly scones contain apple wedges that are prebaked slightly before being stirred into the dough so they’re soft enough to blend easily without becoming mushy. Trust us when we say it’s worth the time. Originally published October 15, 2010.–Bill Yosses
Apple and White Cheddar Cheese Scones
- 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 more for the work surface
- 1/4 cup (2.2 ounces) granulated 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 it 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 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. Transfer the apples to a bowl and let cool. Leave the oven on.
- 3. Sift the flour, sugar, baking powder, and salt into a bowl.
- 4. 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.
- 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 (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.
- 6. 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 on the center rack 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; eat them shortly after baking.