Elevate your scones with this Apple Sage and Cheddar Scones recipe to enjoy a perfect fusion of sweetness, aroma and savoriness in every bite.
- 3 medium granny smith apples, peeled and grated (about 16oz/454g)
- 1 cup (3 oz/85 g) sharp cheddar cheese, grated
- ¼ cup (2 fl oz/60 ml) heavy cream, cold
- 1 egg, cold
- 2 tablespoons fresh sage leaves, minced
- 1 ½ cups (7½ oz/213 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons (3oz/85g) butter, cold and diced
- Egg wash
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
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Squeeze any excess liquid out of the grated apples and place them in a medium bowl along with the cheese, heavy cream, and egg. Whisk together and set aside.
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In a separate large bowl, combine the flour, baking powder, and salt.
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Rub the cold butter between your thumb and fingers to incorporate the butter into the flour. Do this until your mix resembles coarse breadcrumbs. (You can also do this step with a pastry blender)
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Pour the wet ingredients into the flour mixture and, working quickly, lightly knead the mixture just until it comes together.
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Gather into a ball, transfer to a floured surface and roll out to a 6-inch (15 cm) circle, roughly 1¼-inch (3 cm) thick.
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Cut the disc into 8 wedges, transfer to the parchment-lined baking sheet and brush the tops with egg wash.
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Bake until the scones are golden, about 30 minutes. Let cool for about 10 minutes before serving.
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Serve warm from the oven. Store leftover scones in an airtight container at room temperature for up to one day or in the refrigerator for up to 3 days. Rewarm in a 300°F (150°C) oven for 10 minutes.