Buttery scones with a perfect combination — apples and cheddar

Apple Cheddar Scones

Apple Cheddar Scones

Ages ago, I found a recipe for scones with dried apple pieces, but I didn’t really like the texture or flavor of the dried apples, so I always substitute apricots in that recipe.

But, the idea of scones with apple was enticing; so, I was excited to come across a recipe on the Witty in the City blog. I’ve changed it a little.

It’s a wonderful scone, very tender and short, with the lovely flavor of fresh apples and cheddar cheese — the perfect pairing. I like to make six big ones, but you could make eight smaller ones.

Apple and Cheddar Scones

from Witty in the City (she took it from Smitten Kitchen), but I changed it a little

Makes 6

2 apples (avoid the huge softball-sized ones), Fuji or Granny Smith, peeled and cut into sixteenths and then each piece cut in thirds

1 1/2 cups flour

1/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoon cold butter, cut into small pieces

1/4 cup heavy cream

1 large or extra large egg

1/2 cup shredded sharp white cheddar cheese

Preheat oven to 375ºF. Put apples on an ungreased baking sheet and bake for 20 minutes until they just start to brown and look dry. Remove from the oven and set aside to cool.

Into a food processor or by hand in a bowl, combine flour, sugar, baking powder and salt. Cut in butter until crumbly. Mix in cream and egg. Combine well. Mix in apple and cheese by hand.

On a very lightly floured surface, pat the dough into a rectangle about 1 to 1 1/2 inches thick. Cut in six pieces. Place on a greased cookie sheet and bake for 22 to 24 minutes until scones begin to brown and edges look crisp.

Cool on a rack. These are best if eaten warm. But, they reheat beautifully in a 290° oven for 10 minutes.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

Authors

Related posts

Top