Fluffy, savoury and a little bit sweet, these scones make delicious use of the annual apple harvest. Serve them alongside a fruit platter with a salty blue cheese, pear or apple butter, or fig and apple compote.
Makes 8 scones
Ingredients
- 2½ cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 1/3 cup unsalted butter, cold, cut into 1-inch cubes
- 2 eggs, beaten
- ¾ cup whipping cream plus 2 Tbsp for brushing
- 1 cup shredded aged sharp cheddar
- 2 medium apples, skin on, cored, chopped into ½-inch cubes
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, mix together the flour, baking powder and salt. Add the butter and use a pastry cutter to cut it in until the mixture has the texture of coarse crumbs and small pieces of butter are just visible.
In a small bowl, whisk the eggs with the ¾ cup of cream to combine. Add this mixture to the dry ingredients and stir lightly with a wooden spoon or your hands until a loose dough forms. Turn the mixture out onto a lightly floured surface and knead the dough with your hands until it comes together.
Press the mixture out into a flat 4-by-12-inch rectangle and scatter the cheese and apples across half of the dough. Fold the dough over itself to encase the cheese and apples and then continue to knead for another 10 to 12 strokes, or until the mixture is smooth.
Press or roll the dough into an 8-inch circle and cut it into 8 equal-sized wedges. Place the wedges 1 inch apart on the prepared baking sheet and brush the tops with the remaining 2 Tbsp of cream. Bake until the scones are evenly golden, 20 to 25 minutes. Remove the tray from the oven and place the scones on a cooling rack for 5 minutes. They are delicious served warm with butter.
The scones can be stored in an airtight container for 2 to 3 days at room temperature or up to 1 week in the refrigerator. They also freeze well and can be reheated at 350°F for 10 minutes once thawed.
