Apple Cheddar Scones

Savor all the delicious flavors of fall with Apple Cheddar Savory Scones. Filled with the perfect balance of sweet and savory notes, these scones are rich with the flavors of crisp apples, sharp cheddar cheese, and earthy sage. Their tender, flaky texture and the herb and cheese flavors make them the perfect accompaniment to a comforting bowl of soup.

When you bite into the flaky, crumbly crust, you'll be met with a warm, soft inside that is absolutely delicious. There's nothing quite like a freshly baked scone, and they're even better when they're full of tart fall apples.

Serve these scones with hot apple cider, a cup of chai tea, or pour-over coffee for the ultimate cozy experience. Personally, I love to enjoy them warm from the oven with a few slices of cheese, melty butter, and a drizzle of honey or a generous spread of spiced apple butter or caramel date paste.

Or serve them for dinner alongside my Cauliflower and Sausage Soup or my Apple Cider Butternut Squash Soup.

Why You'll Love This Recipe

• The scones are a great way to enjoy fall flavors.
• Make ahead to simplify prep for guests.
• The scones are topped with a light layer of egg wash, flaky salt, and fresh sage leaves for a beautiful presentation.
• The perfect recipe to make after a classic fall outing of apple picking!
• This recipe is surprisingly easy to make, even if you're not an experienced baker.
• No need to roast the apple separately before baking.
• Mix it up and enjoy these scones with various toppings: herbed butter, spiced apple butter, various jam flavors, marmalade, spicy honey, slices of cheese, spread of goat cheese etc.

Ingredients

• All purpose flour
• Baking powder -It may seem like this recipe calls for a lot of baking powder! It's not a mistake, they really do need 2 tbsp. Scones benefit from a lot of baking powder to keep a tender and light texture.
• Sea salt
• Dried thyme, sage and celery seed - you can swap for fresh thyme and sage if you have it! Just double the amounts called for.
• Butter - salted or unsalted is fine.
• Whole milk - or sub for cream if you prefer.
• Eggs - use large eggs!
• Maple syrup - you can sub for any sweetener of your choice.
• Apples - I like to use Granny Smith or whatever apple looks the best at the grocery store.
• Sharp cheddar cheese - pick an ultra flavorful old cheddar!

See the recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Instead of sharp cheddar cheese, you can use other types of cheese like Gruyere, Swiss, or Smoked Gouda.
• Instead of Granny Smith apples, you can use other varieties like Honeycrisp, Pink Lady, or Fuji apples.
• If you want to experiment with flavors, you can try using different fruits altogether, such as diced pears or dried cranberries.
• If you have lots of fresh herbs you can add that instead of dried. When swapping dried herbs for fresh herbs in a recipe like this I typically double the amounts.
• If you prefer sweeter scones, you can add a sprinkle of coarse sugar on top before baking.
• For a savory twist, you can add crispy cooked bacon bits or diced ham to the dough along with the cheese and apples.

I have not experimented with any other substitutions or alterations for this recipe. If you decide to make any changes by adding or substituting ingredients, I would love it if you could share your results with us by leaving a comment below.

How To Make Savory Apple Cheddar Scones

Here are the step-by-step instructions to make this recipe.

Step 1: Preheat and prepare the ingredients.

Begin by preheating the oven to 400 degrees Fahrenheit. Cover two cookie sheets with parchment paper.

Now it's time to prepare the ingredients. Peel and dice the apples and grate the cheese. Be sure to place the butter in the freezer if it’s not cold enough. Place the cheese and apples in the fridge until you're ready to use them.

Step 2: Mix dry ingredients and cut in the butter.

Using an electric stand mixer with a paddle attachment, mix together the flour, baking powder and salt in the bowl. Cut up your very cold butter into 2 inch cubes and add them to the mixer on low until the butter is broken down to the size of peas but no smaller.

Step 3: Mix in the wet ingredients until just incorporated.

In a separate small bowl, whisk together eggs, milk and maple syrup. Add the wet ingredients to the dry ingredients. Mix everything together until just combined and then add in the cheese and apples. Put the mixer on once again just to incorporate the cheese and apples but take care not to overmix at this stage. You don't want to lose the pockets of butter.

Next, dump your dough onto a lightly floured cold counter. Knead it once or twice into a ball. Do not over-knead.

Step 4: Roll out the dough and cut out the scones.

You will see visible pockets of butter in your dough. This is what you want! Flour a rolling pin and roll out the dough approximately 2 ½ inch thick. Cut the dough with a round cutting tool approx. 3 inches across. (A drinking glass works well for this step). Roll out your dough to cut more scones as needed. Then, arrange the scones on the two cookie sheets you prepared earlier.

Step 5: Brush with egg wash.

Brush a light layer of whisked egg wash on each scone and top each one off with a pinch of flaky salt and a sage leaf.

Step 6: Bake the scones.

Place your scones in the oven to bake for 20-22 minutes. Turn the cookie sheet around in the oven after 10 minutes to achieve even browning when baking.

Serve warm from the oven if you wish and enjoy!

Expert Tips

• Keep your butter very cold. Consider popping the butter in the freezer 5-10 minutes before making the scones.
• Keep your milk and eggs in the fridge until ready to use.
• Turn the cookie sheet around in the oven after 10 minutes to achieve even browning.
• Don't chop your apples too early or they'll start to turn brown.

Recipe FAQs

Storage

Room Temperature

If you plan to enjoy the scones within 1-2 days you can store at room temperature. Make sure to store them in an airtight container to maintain their freshness. If you need to store them for a longer period of time it's best to refrigerate them.

More Recipes You'll Love