Apple Cheddar Scones on plates

Can we all just step away from the pumpkin spice for a moment? Just for a moment. I promise you can get right back to your latte soon. But just consider that as delicious as pumpkin spice is, there are other fall flavor combinations that are equally as exciting. Maybe even more so!

I created this fall recipe for VRAI Magazine to try and take a little break from the norm. Do something a little different. Apples, cinnamon, sharp cheddar, and fresh rosemary come together in this amazingly warm and cozy flavor profile. And I put that into scones! What else could be more cozy? Light, fluffy, tender scones with a hot cup of strong coffee. A new take on fall flavors and you won’t want to miss it!

Apple Cheddar Scones on plates
Yield: 8 Large Scones

Apple Cheddar Scones with Fresh Rosemary

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 TBSP baking powder
  • ¾ tsp kosher salt
  • ½ tsp ground cinnamon
  • 1 TBSP finely minced fresh rosemary
  • ½ cup very cold unsalted butter, cut into very small cubes
  • 1 tart apple, finely shredded or diced
  • 1 cup finely shredded sharp cheddar cheese
  • 1 large egg, cold
  • ⅓ cup heavy cream, cold
  • a few tablespoons of additional heavy cream for brushing the tops
  • turbinado sugar for sprinkling the tops
  • more shredded cheddar cheese for topping


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, ground cinnamon, and fresh rosemary.
  3. Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your apples and chesse throughout the mixture.
  4. Lightly whisk together the heavy cream, the egg, and stir just until combined. Do not overmix.
  5. Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
  6. Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar and more cheddar cheese.
  7. Bake at 400 degrees F for 18-20 minutes until golden brown.
  8. Store leftovers completely cooled in an airtight container for up to 2 days.