The apple baking is still going strong in my kitchen. Even though many people switch to pumpkin once October rolls around, I still have two more bags of apples to get through first! Despite all of the apple baking I have done lately, I feel like I’ve hardly made a dent in our apple stash. Or maybe we just came home with a few too many apples. That is a definite possibility too. I am known to go a little overboard when it comes to buying and/or picking out food. You should see all of the things that end up in my cart when I go food shopping each week.
After making these scones, I am a bit obsessed with the apple and cheddar combination. I once tried an apple cheddar grilled cheese- so, so good- but forgot just how good it was until I came across the recipe for these scones. It really is the perfect balance of sweet and savory- a nice change from all of the sweet apple muffins and cupcakes coming out of my kitchen lately. I think these scones are best served warm out of the oven, but can also be enjoyed the next day. If you don’t plan to eat all of them right away, consider freezing a couple to bake at a later date.
- 2 fresh apples, peeled, cored and cut into chunks
- 1½ cups all-purpose flour
- ¼ cup + 1 tbsp granulated sugar, divided
- ½ tbsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cut into ½ inch cubes
- ½ cup freshly grated white sharp cheddar cheese
- ¼ cup heavy cream
- 2 large eggs
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Place apple chunks on the prepared baking sheet and spread out into an even layer. Bake for about 20 minutes or until soft and golden in color. Let the apples cool completely. Leave the oven on.
- In a large bowl, whisk together the flour, ¼ cup granulated sugar, baking powder and salt. Set aside.
- In the bowl of a stand mixer, combine the butter, apple chunks, grated cheese, heavy cream and 1 egg. With the mixer on low speed, slowly add the dry ingredients to the bowl. Mix until the dough just comes together. Be careful not to overmix.
- Turn out the dough onto a well-floured surface. Form a 6-inch circle with your hands. Cut the circle into 6 equal wedges and place each wedge onto the a new baking sheet lined with parchment paper.
- In a small bowl, whisk together the remaining egg. Brush the scones with the egg wash and sprinkle them with the remaining 1 tablespoon of granulated sugar.
- Bake for about 30 minutes or until golden brown in color. Allow the scones to cool on a wire rack.