Apple Cheddar Scones

5 from 9 votes

Apple and Cheddar Scones with sage are crispy, buttery, and filled with a delicious flavour trio that delicately compliment one another. They are delicious paired with a hot bowl of soup or as a tasty mid afternoon snack with a cup of coffee. They even make the perfect way to start your day.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Breakfast

Cuisine: scottish

Servings: scones

Calories: 368kcal

Author: Christy Faber

Ingredients

Dry Ingredients

3 ¼ cup all-purpose flour
2 tbsp baking powder
3 tsp unrefined sea salt
3 tsp each of dried thyme, sage and celery seed

Wet Ingredients

1 cup cold butter
¼ cup cold whole milk
3 large eggs
2 tbsp pure maple syrup
1 ½ cup granny smith apple peeled and diced small
1 ½ 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 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. 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!

Notes

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.

Nutrition