Apple Cheddar Scones
These apple cheddar scones are buttery, crisp on the edges, and full of sharp cheddar and fresh apple. A perfect treat for breakfast!
Apple cheddar scones are a delightful twist on the classic scone – rich, savoury, and just a little bit sweet. The combination of sharp cheddar and fresh grated apple creates a flavourful, tender scone with a golden, crisp top and soft crumb inside. They’re especially good served warm with butter.
These scones come together easily and make a lovely addition to a brunch spread, a lunchbox, or a cosy weekend breakfast. With no need for fancy ingredients or equipment, they’re a reliable bake you’ll come back to again and again.
Tips for Best Results:
- Grate the apple and squeeze out excess juice: This helps prevent excess moisture in the dough, which can affect the texture of the scones.
- Use cold butter and work quickly: Cold butter ensures flaky layers. Grating the butter is a great way to keep it evenly distributed and chilled.
- Don’t overwork the dough: Mix just until it comes together to keep the texture light and tender.
- Chill the scones before baking: A short chill helps them hold their shape and improves their rise.
- Serve warm: These scones are best enjoyed freshly baked and slightly warm, when the cheese is still a bit melty.
Ingredients and Substitutions:
- All-purpose flour: Provides structure. Be sure to spoon and level the flour.
- Baking powder: Leavens the scones for a light, fluffy texture.
- Salt: Balances flavours, especially important with cheese in the mix.
- Granulated sugar: A small amount enhances the apple’s natural sweetness without making the scones too sweet.
- Unsalted butter: Keep it cold for the flakiest texture. If using salted butter, reduce the added salt slightly.
- Granny Smith apple: Grated for even distribution. Its tart flavour pairs beautifully with cheddar. Any firm apple will work in a pinch.
- Sharp cheddar cheese: Bold flavour works best here. You can use aged white cheddar or swap with another hard cheese like Red Leicester or even Gruyère.
- Egg: Binds the dough and adds richness.
- Heavy cream: Helps hydrate the dough while keeping it tender. Half-and-half can be used if needed.
- Milk (for brushing): Helps the tops brown. Any milk will do. You can also just use more cream.
Looking for More Breakfast Pastry Recipes?
Check out more of my favourite Breakfast pastries!
Raspberry Sweet Rolls – soft, fluffy and sweet yeast rolls filled with raspberries and smothered with cream cheese frosting.
Treat your friends and family to a delicious homemade apple danish! Get the step-by-step recipe with an easy from scratch filling.
This scrumptious recipe for raspberry scones results in homemade scones that are light and fluffy with a crisp crust and tart raspberries!
Apple Cheddar Scones
Yields: 16 scones | Prep Time: 20 minutes | Chill Time: 15 minutes | Bake Time: 18–23 minutes
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- ½ cup heavy cream (plus more as needed)
- 1 cup grated Granny Smith apple (peeled and squeezed of excess moisture)
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon milk (for brushing)
Directions:
- Prepare the baking sheet:
Line a large baking sheet with parchment paper and set aside. - Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar. (Image 1) - Cut in the butter:
Grate the cold butter into the flour mixture using a box grater. (Image 2) Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs.
- Add the mix-ins:
Gently fold in the grated apple (be sure to squeeze out excess juice with paper towel or a clean tea towel) and shredded cheddar until well distributed. (Image 3) - Mix wet ingredients:
In a small bowl, whisk together the egg and heavy cream. - Bring the dough together:
Make a well in the centre of the dry ingredients and pour in the cream mixture. (Image 4) Stir gently until a shaggy dough forms. Add more cream, 1 tablespoon at a time, if the dough feels too dry. If sticky, dust in a little more flour.
- Shape the scones:
Divide the dough in half. On a lightly floured surface, form each half into an 8-inch disc. - Cut and chill:
Slice each disc into 8 wedges (Image 5) and arrange on the prepared baking sheet, spaced about 2 inches apart. Chill for 15 minutes. (Image 6) - Preheat the oven:
While the scones chill, preheat the oven to 400°F (200°C). - Bake:
Brush the tops of the scones with milk. If desired, sprinkle with extra cheddar and a touch of coarse sugar or flaky salt. Bake for 18–23 minutes, or until the tops are golden and the bottoms are lightly browned. - Cool and serve:
Cool on a wire rack for at least 5 minutes. Enjoy warm or at room temperature, plain or with butter.
Apple Cheddar Scones
These apple cheddar scones are buttery, crisp on the edges, and full of sharp cheddar and fresh apple. A perfect treat for breakfast!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, cold and cubed
- 1 large egg
- ½ cup heavy cream (plus more as needed)
- 1 cup grated Granny Smith apple (peeled and squeezed of excess moisture)
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon milk (for brushing)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Grate the cold butter into the flour mixture using a box grater. Use a pastry cutter or two forks to blend until the mixture resembles coarse crumbs.
- Gently fold in the grated apple (be sure to squeeze out excess juice with paper towel or a clean tea towel) and shredded cheddar until well distributed.
- In a small bowl, whisk together the egg and heavy cream.
- Make a well in the centre of the dry ingredients and pour in the cream mixture. Stir gently until a shaggy dough forms. Add more cream, 1 tablespoon at a time, if the dough feels too dry. If sticky, dust in a little more flour.
- Divide the dough in half. On a lightly floured surface, form each half into an 8-inch disc.
- Slice each disc into 8 wedges and arrange on the prepared baking sheet, spaced about 2 inches apart. Chill for 15 minutes.
- While the scones chill, preheat the oven to 400°F (200°C).
- Brush the tops of the scones with milk. If desired, sprinkle with extra cheddar and a touch of coarse sugar or flaky salt. Bake for 18–23 minutes, or until the tops are golden and the bottoms are lightly browned.
- Cool on a wire rack for at least 5 minutes. Enjoy warm or at room temperature, plain or with butter.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
16Serving Size:
1 sconeAmount Per Serving: Calories: 235Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 227mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 7g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.
