These sweet and savory scones are soft, moist, and full of flavor! The tartness of the Granny Smith apples pairs perfectly with aged white cheddar cheese.
You guyssssssssss. This weekend was amazing. Amazing for many reasons, but two major reasons. One of which I’m going to tell you about today. And the other later this week… or check out my Instagram because I’ll definitely post something about amazing reason #2 soon.
Amazing reason #1: Apple and White Cheddar Scones. Apples and cheddar cheese have been paired together for a long time. You can see them together on charcuterie plates or you will see cheddar cheese baked on top of an apple pie. Really the combination is nothing new. But these scones, I cannot tell you how good they are!
A few weeks back, I watched a nomcast hosted by Melissa from The Faux Martha about scone technique. I’ve made scones before, but never with the technique that Melissa describes. Instead of forming your dough into a small disk using just your hands, she pours out her loose and crumbly dough onto her baking sheet and pulls the dough together using a pastry bench. You can watch her technique here!
Do you make scones this way?? I had never used that technique before so I decided to give it a try. Plus, Melissa posted a recipe for cheddar bacon scones so I was sold. I tweaked her recipe a bit, but you can find all the details at the end of this post.
You have to promise me that when you make these, you will eat them right away. They are divine right out of the oven! But I definitely ate one for breakfast yesterday and popped it in the microwave really quick to heat it up.
Please make these Apple and White Cheddar Scones and then tell me what you think by posting on social media and using the hashtag #imhungrybynature! Don’t forget to follow along!Print
- 1/2 cup buttermilk
- 2 cups unbleached all-purpose flour
- 1 tablespoon pure cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 3/4 cup white cheddar cheese, grated
- 1/2 Granny Smith apple, cut into small pieces
- Preheat oven to 425°. Line baking sheet with a Silpat or parchment paper. Set aside.
- Assemble wet and dry ingredients. In a liquid measuring cup, measure out buttermilk. In a large bowl, add flour, sugar, baking powder, and salt.
- Using a pastry fork or whisk, stir together dry ingredients. Using a pastry blender, cut butter into flour until mixture resembles a coarse meal. Butter should be pea sized.
- Pour the buttermilk into the dry ingredients. Stir together with the pastry fork being sure not to over stir. Mixture will be very crumbly.
- Stir apple and white cheddar cheese into scone mixture.
- Turn mixture out onto a clean surface or Silpat. Pat dough into a rectangle, using a pastry bench to pull in the crumbles. Cut the dough in half using the pastry bench and stack one on top of the other, placing any lingering crumbles in between the stacks. Repeat this 1-2 times more if dough is still on the dry side.*
- Once ready, press dough into a square, about 1.25″ thick. Using the pastry bench, cut out 6 square scones. Place evenly apart on the Silpat. Top with grated cheese. Bake for about 18-20 minutes or until golden and cooked through. Serve warm. Best eaten same day.
*This is Melissa’s technique.
Look at those buttery layers. #hearteyesemoji
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