Apple Cheddar Scones

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

These apple cheddar scones combine the sweetness of apple with the savory of cheddar all wrapped up in a soft and delicious scone.

Ten years ago if you asked me what I eat for breakfast the answer would have been nothing.   Over the last 5 or 6 years I’ve started eating with my students during the week and that in turn has me eating on the weekends.  It’s amazing how much better I feel and how much more energy I have when I eat breakfast in the morning.

Now on the weekends we will sometimes have brunch.  It’s nice when we’re hungry at 10am to just go ahead and have brunch and then not have to worry about lunch.  Whenever we have brunch I almost always include some type of bread.   Bread products are my favorite breakfast and that carries over to brunch.  Whether it is an English muffin, toast, homemade bread, fruit muffins, or scones, we always have some type of bread with our brunch.

I really like making scones because it’s easy to cross sweet with savory which ends up being an awesome combination.  Today I’m sharing one of my favorite scones.   These Apple Cheddar Scones are a savory scone with just a touch of sweetness from the apples.  I like using a sweeter apple like The Breeze apples along with a sharp and smooth cheddar like Cabot Creamery White Oak Cheddar Cheese.   Together these flavors make a delicious scone that is great with butter but also with a fruity jam!

The scones are easy to make because everything is mixed together in a bowl.  There is no waiting time for rising because the baking powder helps them rise in the oven.  The only problem I ever have with them is that they are very sticky so they are hard to cut.  The best way I’ve found to cut them is to put the dough on a cutting board, shape it into a rectangle, and cut it with a sharp knife.   Then I pick up the rectangles the best I can and re-shape them on the cookie sheet.

The scones will rise as they bake and they smell amazing.   The tops will start to brown and then they’ll be ready to pull out of the oven.  These scones are best eaten right out of the oven but they will keep for 2 days.    My favorite way to serve them is with whipped honey butter and a bit of berry jam.   Give this sweet and savory scone a try, I just bet it’ll be a new favorite!

Apple Cheddar Scones

These apple cheddar scones combine the sweetness of apple with the savory of cheddar all wrapped up in a soft and delicious scone.

5 from 14 votes

Print Pin

1x2x3x

Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 1 dozen

Author: Hezzi-D

Ingredients

• 1 egg
• 1/2 c. buttermilk
• 2 Tablespoons apple juice or orange in a pinch!
• 1 3/4 c. flour
• 1/2 c. yellow cornmeal
• 2 Tablespoons Dixie Crystals sugar
• 1 Tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1 stick 8 tablespoons cold butter, cut into small pieces
• 3/4 c. Cabot Creamy White Oak Cheddar Cheese grated
• 1 apple peeled and and finely chopped (I used The Breeze apple from Sage Fruit Company)

Instructions

• Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
• In a small bowl combine the egg, buttermilk, and apple juice. Mix well and set aside.
• In a large bowl combine the flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and sage. Drop in the butter and use your fingers to rub the butter into the dry ingredients until the mixture looks like tiny pebbles.
• Pour the liquid ingredients over top of the dry ingredients and mix until the dough just comes together. It will be very sticky.
• Stir in the cheese and apple. Knead the dough with your hands a few times then turn out onto a floured cutting board.
• Pat the dough into a 1/2 inch thick rectangle. Using a sharp knife cut the dough in half dough the middle then cut across 5 times to make a total of 12 rectangles. Gently transfer onto a baking sheet leaving 2-3 inches between each scone.
• If you are freezing you can put the scones in the freezer on the baking sheet and freeze for 6 hours. Then wrap in plastic wrap and place in a freezer bag.
• Bake the scones for 20-22 minutes or until the tops are golden. Transfer to a rack and cool for 10 minutes before eating.

Notes

Recipe slightly adapted from Baking From My Home to Yours by Dorie Greenspan

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge.  All opinions are my own.

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

• Bacon, Cheddar & Chive Scones by Books n’ Cooks.
• Cinnamon Swirl Bread by Making Miracles.
• Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
• {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Savory Ham & Cheese Waffles by The Chef Next Door.
• White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

• Breakfast Potatoes by Big Bear’s Wife
• Cheesy Hash Browns by Cindy’s Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• Bubble Up Denver Breakfast Bake by A Kitchen Hoor’s Adventures.

BrunchWeek Main Dishes:

• Apple Cornbread & Ham Roll-Ups by Nik Snacks.
• Breakfast Mac & Cheese by The Spiffy Cookie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.