Apple Cheddar Scones
Apple and Cheddar Scones with sage are crispy, buttery, and filled with a delicious flavour trio of sage, apple and cheddar that delicately compliments one another.
They are delicious paired with a hot bowl of soup or as a tasty mid-afternoon snack with a cup of coffee or tea. They even make the perfect way to start your day.
One of the best parts about these Apple, Cheddar and Sage Scones is the combination of sweet and savoury flavours. The sweetness from the apples pairs perfectly with the cheddar cheese. The sage provides a beautiful herby and earthy flavour that ties it all together!
These biscuits really capture the essence of fall flavours. This is a recipe that is sure to bring the joys of your local bakery home to you!
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 made with tart and crisp fall apples. I love Granny Smiths for this recipe, but you can use any type of apple.
Serve these scones with your favourite fall tea, and they’re even more delicious when topped with jam or apple butter. If you’re looking for a scone recipe to really celebrate the flavours of fall, this is the one!
I love incorporating fresh herbs into my baking. I was standing out at my kitchen herb garden while trying to decide which savoury herb to add to this recipe. Sage really jumped out at me as the perfect pairing with the flavours of tart apples and sharp cheddar cheese. Plus, I thought a sage leaf on the top of each scone would add a beautiful touch. Sage’s earthy flavour notes help to bring out the sweetness of the apples, while the cheddar adds a pleasant sharpness. This flavour combination and the buttery dough make these scones heavenly. I encourage you to get creative with how you pair these scones. I hope you enjoy!
More Recipes With Fall Flavours:
Frequently Asked Questions
Scones can easily be preserved with freezing. Let them cool completely before placing them in the freezer. Use airtight containers or resealable bags to keep them protected from freezer burn. Enjoy within 3 months.
If you want to enjoy fresh-baked scones for days to come, there’s a simple trick that will keep them tasting just like they came out of the oven. Store them in an airtight container with a paper towel. The paper towel absorbs any moisture from the scones, keeping them fresh and preventing them from getting soft or stale. Because the paper towel prevents the scones from coming into direct contact with the air, they’ll stay just as crumbly and delicious as they were the day they were baked.
Try scones with your favourite fresh fruit preserve or jam, fresh berries or apple butter. This will enhance the sweetness of your scone. Or if you’re after a savoury treat, top with cheese, herbs or some salted butter! The possibilities are endless—use your imagination and creativity and make some delicious flavour combinations!
Recipe Steps
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.
Using an electric stand mixer with a paddle attachment, quickly 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.
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.
Next, dump your dough onto a lightly floured cold counter and knead it once or twice into a ball. Do not over-knead.
You will see visible pockets of butter in your dough. This is what you Flour a rolling pin and roll out the dough approximately 2 1/2 inches 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. 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.
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!
Tips for Making The Best Scones
- 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.
- Serve alongside my amazing Cauliflower and Sausage Soup or my Apple Cider Butternut Squash Soup
More Recipes to Enjoy
Apple Cider Butternut Squash Soup
Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours.
It’s time to mix up your go-to chili recipe and try putting cinnamon in chili! Introducing: Pineapple Cinnamon Chili. Expect traditional chili flavours with the addition of the sweet acidity of pineapple and the spicy comforting flavour of cinnamon.
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Apple Cheddar Scones
Apple Cheddar Scones
Ingredients
Dry Ingredients
- 3 1/4 cup all-purpose flour
- 2 tbsp baking powder
- 3 tsp unrefined sea salt
- 2 tsp each of dried thyme, sage and celery seed
Wet Ingredients
- 1 cup cold butter
- 1/4 cup cold whole milk
- 3 large eggs
- 2 tbsp pure maple syrup
- 1 1/2 cup granny smith apple peeled and diced small
- 1 1/2 cup sharp cheddar cheese grated
To Top The Scones
- 1 large egg whisked for an egg wash
- 12 whole fresh sage leaves for decoration
- flaky salt or coarse sugar
Instructions
- 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.
- Using an electric stand mixer with a paddle attachment, quickly 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.
- 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.
- Next, dump your dough onto a lightly floured cold counter. Knead it once or twice into a ball. Do not over knead.
- 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 1/2 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. 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.
- 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!
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Christy Faber
Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.
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