Best 8 Apple Cheddar Scones Recipes

APPLE CHEDDAR SCONES

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.

APPLE & CHEDDAR MINI SCONES

Steps:

• Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture until just moistened. Stir in apple, cheese and sage., Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half., Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.

IRISH CHEDDAR SCONES WITH CORNED BEEF AND APPLE SLAW

Steps:

• Preheat the oven to 375 degrees F.
• Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
• Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
• Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
• Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
• Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
• When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled.

APPLE CHEDDAR SCONES

Steps:

• In a bowl, combine the first five ingredients.
• Cut in butter until mixture resembles coarse crumbs.
• Stir in buttermilk just until moistened.
• Gently fold in the cheese and apples.
• Turn onto a floured surface; knead 10 times.
• Pat into a 9-inch circle.
• Cut into eight wedges.
• Separate wedges and place on a greased baking sheet.
• Bake at 450 degrees for 12-15 minutes or until golden brown.

APPLE CHEDDAR SCONES

Steps:

• Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
• Stir the egg, buttermilk and apple cider together.
• Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right.
• Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
• Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.).
• Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).

APPLE CHEDDAR SCONES

Steps:

• 1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
• 2. Peel, core and slice apples into sixteenths. Place them in a single on prepared baking sheet. Bake in preheated oven for about 20 minutes or until the slices are dry to the touch and slightly colored. Allow to cool completely.
• 3. Meanwhile, in a separate bowl, sift together flour, sugar, baking powder and salt. Set aside.
• 4. In a separate bowl, blend together butter, cheese, cream and one egg.
• 5. Coarsely chop cooled apple slices and stir into butter mixture.
• 6. Mix butter mixture into flour mixture just until it begin to come together. (I mix with my hands so I am sure to not over mix.) It's ok to have large chunks of butter as this will add moisture to the scone as it bakes.
• 7. Turn dough onto a lightly floured surface, and mold into a disc shape. Flour your rolling pin (or press it out with your fingers) and roll to about 1/2 inch in thickness. Cut into 6 triangular pieces.
• 8. Line your baking sheet with parchment paper again. Place each scone on prepared pan leaving roughly 2 inches between the scones.
• 9. Beat remaining egg in a bowl and brush on each scone and sprinkle each scone with sugar or cinnamon and sugar, if you prefer. Bake @ 375 degrees F. for about 20-30 minutes until firm and golden brown. Cool on wire rack.
• 10. These freeze well prior to baking. To prepare from frozen, brush with egg wash, sprinkle with sugar and bake as above but for perhaps a little longer.

APPLE CHEDDAR NUT SCONES

Steps:

• Heat oven to 400°F
• In medium bowl, combine flour, baking powder, baking soda and salt.
• Using pastry blender or fork, cut in margarine until mixture is crumbly.
• Stir in cheese and nuts.
• Add apple sauce; stir just until moistened.
• On floured surface, knead dough gently 5 or 6 times.
• Place on ungreased cookie sheet; press into 8-inch circle, about 1/2 inch thick.
• Cut into wedges; separate slightly.
• Bake at 400°F for 12 to 16 minutes or until lightly browned.
• Serve warm.

APPLE CHEDDAR SCONES

Steps:

• Preheat oven to 400 degrees F. Line a cookie sheet with parchment or a silicone mat. Whisk together egg, yogurt, and cider. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the cubed butter to the dry ingredients and work it in using a pastry cutter or your fingers; stop when the mixture has reached a sandy consistency, with some larger, pebble-sized pieces of butter remaining. Stir in the wet ingredients with a fork, mixing just until combined. Fold in the cheese and apple pieces with a spatula. Using your hands, gather the dough in the bowl into a bundle, and kneed it a couple of times to work in the mix-ins and any dry ingredients remaining at the bottom of the bowl. Turn dough out onto a lightly-floured work surface and shape into a rectangle about 1/2-inch thick; cut into ten pieces and place each on the cookie sheet. Bake for 20 minutes, or until they are golden and they edges are turning brown. These are best eaten immediately, but can be reheated in a low oven. Serve with good butter and tea or hot apple cider.