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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Ingredients


Directions

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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