Overview

• Skill Level: Beginner 
• Technique Used: Biscuit Mixing Method
• Component Used: Basic Scone Recipe

Apples, cinnamon, sharp cheddar, and fresh rosemary come together in this amazingly warm and cozy flavorful scone. They are light, fluffy, and tender scones not dry and dense like what you may be used to.

This unique combination of ingredients make these scones slightly sweet but mostly tart and savory. They are the perfect fall afternoon treat or addition to your brunch table.

Do you put Cheddar Cheese on Apple Pie?

Are you that someone who puts a slice of cheddar cheese on their warm apple pie? I’ve never been that person or even tried it but after making these incredible scones, I get it! The flavor is incredible.

The tradition of topping apple pie with cheddar can be traced back to England in the 17th and 18th centuries. It has since become the norm in Northeastern states. It never quite made its way to Kansas, where I’m from, but I became so intrigued by this idea. This concept became my inspiration for these Apple Cheddar Scones!

Apple Cheddar Scones Tips, Tricks, & Techniques

• The most important part of making the best flaky scones is to use very cold butter and cream. This helps the scones puff up in the oven and create layers.
• It is also very important to mix as little as possible to keep the scones fluffy. If you mix too much you can over-develop the gluten and create dense, dry scones.
• These apple cheddar scones are made with my basic scone recipe. This recipe can be used to make any flavor of scones including lemon scones, blueberry scones, or chocolate chip scones.

How to make apple cheddar scones

The baking method used to make scones is called The Biscuit Mixing Method. This method not only works to make beautiful fluffy biscuits, it is also the method for making scones that are not tough and dry.

The first step before you begin baking is to gather all of your ingredients and measure them out. This includes shredding the cheddar cheese and apples and chopping the fresh rosemary. I did not remove the skin on the apples before shredding them as it’s not necessary however, you can do so if you prefer.

After measuring, place the butter and heavy cream back in the refrigerator to stay cold until ready to use.

Combine dry ingredients

Place all of the dry ingredients in a large mixing bowl and whisk them all together. This includes the flour, sugar, baking powder, salt, and ground cinnamon.

Cut the Butter into the dry ingredients

It is crucial that your butter is very cold for scones. This will create flakiness in the scones.

Add the butter into the bowl and use a pastry cutter, fork, or your fingers to “cut” the butter into the dry ingredients until it resembles coarse meal.

The process of cutting in fat serves to coat the flour so that it will not overdevelop gluten once liquid is added. This process also evenly distributes pieces of fat throughout the dough so that little pockets of steam will be created when it bakes, creating flakiness.

Add the Mix-Ins

Toss the shredded apple, shredded cheddar, and chopped fresh rosemary into the bowl with the flour/butter mixture. Toss to combine until evenly distributed.

Add the Liquid Ingredients

Lightly whisk together all wet ingredients which includes the cold heavy cream and the egg. I like to mix them in a large liquid measuring cup and then add this mixture to the dry ingredients and gently stir together using a spatula.

I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop!

Fold the Dough

Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough should be very crumbly at this point. Use a bit of pressure to press the dough together into one mass.

Press the dough out to about a 1-inch (2.5 cm) thick rectangle. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees.

Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones.

Form the Dough

Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this but a sharp knife also works. Alternatively, use a round cutter to make round scones.

Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your scones will not spread too much and will allow your oven to fully pre-heat. 

Bake

Brush the scones lightly with cream and sprinkle liberally with extra shredded cheddar cheese. Bake until golden brown. Transfer to a cooling rack.

Storage & Make-Ahead Scones

Store leftovers completely cooled at room temperature wrapped in foil or plastic wrap for up to 2 days. Alternatively, you can freeze the scones raw and bake straight from frozen at 425°F/220°C for 18-22 minutes, until baked through. 

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious scone recipes!

• Cranberry Orange Scones
• Classic Pumpkin Scones
• Raspberry Almond Scones