Granny Smith Apple Cheddar Scones
Discover a savory-sweet fusion with these Granny Smith Apple Cheddar Scones, a delightful twist on the classic scone that's perfect for breakfast, brunch, or an afternoon snack. The tart crunch of fresh Granny Smith apple pairs beautifully with the sharp, bold flavor of cheddar cheese, creating a balance of savory and tangy in every bite. Made with rich heavy cream and cold, buttery goodness, these scones bake up tender and flaky, with a golden crust brushed with egg wash and a sprinkle of coarse sugar for a hint of sweetness. Ready in just 40 minutes, this recipe is ideal for those who love unique flavor combinations and crave something beyond the ordinary. Serve them warm for a comforting treat, or pair with tea for a quintessentially cozy experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 1 large Granny Smith apple (peeled, cored, and diced)
- 1 cup Sharp cheddar cheese (shredded)
- 0.66 cup Heavy cream (plus extra for brushing)
- 1 large Egg (beaten, for brushing)
- 1 tablespoon Optional: Raw sugar or coarse sugar
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the diced Granny Smith apple and shredded sharp cheddar cheese, making sure they are evenly distributed.
Pour in the heavy cream and gently mix with a fork or spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together into a cohesive ball.
Pat the dough into a round disk about 1 inch thick and 8 inches in diameter. Use a sharp knife or bench scraper to cut the disk into 8 even wedges.
Arrange the wedges on the prepared baking sheet, leaving about 1 inch of space between each scone.
Brush the tops of the scones with the beaten egg and sprinkle with raw or coarse sugar (if using) for added texture and sweetness.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and the scones are cooked through.
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 122.2 g | 611% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 62.7 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1002 mg | 77% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
