Apple Cheddar Scones
This versatile scone is not just for breakfast. The classic combination of cheddar and apple comes through in every bite, making this as perfect with a cup of coffee as it is with a bowl of soup. The trick here is to roast the apples so that they are soft in texture but dry enough not to fall apart. That way, in every bite you taste the large chunks of sweet/tart roasted apple along with the salty/savory cheddar.
Note: I made two changes from the original recipe. Since I already had half and half, I substituted it for the heavy cream—and I cut the scones into six wedges first and then halved those wedges to make 12 scones.
Adapted from The Perfect Finish by Bill Yosses and Melissa Clark
Ingredients:
2 granny smith apples
¼ cup half and half
2 eggs at room temperature
6 tablespoons unsalted butter cold cut into ½” cubes
6 oz. white cheddar cheese grated
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
¼ cup granulated sugar plus 1 tablespoon sugar for topping
Preheat oven to 350°
Directions:
Makes 6-12 scones (see note)
1. Peel and core the apples, quarter them, then cut each quarter into 4 slices. You should have 32 pieces. Place on a parchment-lined baking sheet. Bake in the middle of the preheated oven for 20 minutes. Add the apples to the bowl of a standing mixer to cool. Leave the oven on and leave the parchment in place.
2. While the apples are cooling mix the flour, baking soda, salt, and ¼ cup of sugar in a small bowl and whisk to combine. Add the butter, cheese, half and half, and one of the eggs to the cooled apples. Cover with the dry ingredients and mix over a low speed until the flour is mostly incorporated. Turn on to high and finish mixing until mostly combined—about 1 more minute. You should have some chunks of butter still visible.
3. Empty the contents of the bowl on to a lightly floured surface. Sprinkle a couple tablespoons of flour over the top of the dough. This will prevent the dough from sticking to your hands as you shape it into a 6-8” diameter 1” high circle. Using a sharp wet knife, divide the dough into 8 wedges. Gently place onto the baking sheet and brush with an egg wash made up of the remaining egg whisked with a pinch of salt and 1 teaspoon of water; sprinkle with the last 1 tablespoon of sugar. Bake for 30 minutes or until golden. Let rest for 10 minutes before serving.
