Apple & Cheddar Scones
Dear Deb from Smitten Kitchen, you were right. These scones are addictive. You warned me and I made them, and I immediately ate one out of the oven. (The intoxicating smell of them baking was beckoning me. I could not wait for it to cool!) Then my husband ate one and I ate a second…and then he ate a second…and now, as I write this several hours later, we are eating our third…
With that said, I am sharing this amazing sweet and savory scone recipe with everyone! I have included many photos in this post, which I thought would be especially helpful to those who haven’t made scones before. They aren’t as difficult as they seem and this recipe is quite user friendly.
Apple & Cheddar Scones
Makes 6-8 scones
2 firm tart apples
1 1/2 c. all-purpose flour
1/4 c. sugar plus ~1 tbsp. for sprinkling
1/2 tbsp. baking powder
1/2 tsp. salt, plus a sprinkle more for egg wash
6 tbsp. unsalted butter, chilled and cut into 1/2-inch cubes
1/2 c. sharp white cheddar, shredded (but orange will do too)
1/4 c. heavy cream
2 large eggs
- Position a rack at the center of oven and preheat oven to 375°F. Line a baking sheet with parchment paper.
- Peel and core apples, then cut them into chunks. (The original recipe recommended 1/16ths, but I went a touch smaller. See photo.)
- Placed them in a single layer on lined baking sheet; bake until they take on a little color and feel dry, about 20 mins. Allow them to cool completely. Leave oven on.
- Sift flour, sugar, baking powder and salt together in a bowl. Set aside.
- Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix. (Tip for those without a stand mixer: rub the cold butter into the flour mixture with your fingertips or with a pastry blender, and mix together with a wooden spoon until combined. Mix until it all comes together. Using a hand mixer? The lowest setting will do, and you should mix until barely combined; your hands can do the rest in the next step.)
- Generously flour your counter top and place the dough on top of it. Sprinkle with flour. Use a rolling pin or your hands to gently roll or pat the dough into a 1 1/4-inch thick circle. Cut circle into 6 or 8 wedges. (I did 8, but you could have 6 large scones.)
- Transfer them to a baking sheet lined with a fresh sheet of parchment paper. Leave an inch or so of space between each scone.
- Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 mins.
- With a spatula, lift them to a wire rack to cool for 5- 10 mins.
Eat and enjoy! Repeat.