Apple Cheddar Scones
  • 1 stick of unsalted butter frozen whole
  • 1 ½ cups of Sharp Cheddar Cheese, shredded
  • ½ cup half and half
  • ½ sour cream
  • 2 cups all purpose flour plus more for dusting
  • 1 Tbs sugar
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ tsp salt
  • 1 Granny Smith Apple, peeled, cored and thinly sliced
  • 1 Fuji Apple, peeled, cored and thinly sliced
  • 4 Tbs Brown Sugar
  • 2 tsp cinnamon
  • 4 Tbs Unsalted Butter
  • ¼ cup turbinado sugar for sprinkling
  • 2 Tbs of unsalted butter melted
  1. Adjust your oven rack to the center and preheat to 425 degrees. While preheating, take your stick of frozen butter and grate through the large holes of a box grater. A food processer works great for this…if you have one. Once the butter is grated place in a bowl and back in the freezer when ready to use. Same for the cheese, once shredded place in the freezer till ready to use.
  2. Make your apple mixture by melting the butter to large skillet. Add the apples, brown sugar, and cinnamon to the skillet and stir until the sugar melts and combines with the cinnamon coating each apple piece. The apple pieces will not be all the way cooked through but look like glossy. Set mixture aside to cool.
  3. Next, you will combine in a medium bowl the half and half as well as the sour cream. Once it is combined place bowl in the refrigerator until ready to use. In another medium bowl combine the flour, sugar, baking powder, baking soda, and salt. Add in your cheese shreds and mix to coat it all.
  4. Add your butter to the dry ingredients. Toss with your hands until the butter is thoroughly covered. Next, add your sour cream, half and half mixture to the dry mix. Using a spatula fold the ingredients until it begins to combine to form a crumbly dough. Once a dough begins to form, pour dough onto a well floured work surface. Knead the dough 6-8 times till it all comes together in a ragged ball. Roll the dough to a 12 inch square.
  5. Next take the ends of the dough and fold it into thirds, like a business letter. Then fold the short ends into the center to form a 4 inch square. Place the dough square on a well floured plate and place in the freezer for about 5 minutes.
  6. Return the dough to the floured surface and roll it back into a 12 inch square. Now it’s time to take the apple mix and spread them evenly over the surface of the dough. Once the apple mix is placed take one end of the dough and begin to roll into a tight log. Position the log with the seam side down and pat the dough into a 12in by 4in rectangle.
  7. Cut the dough into four equal rectangles and slice each rectangle into a triangle. Place on the baking sheet with parchment paper. Next paint your melted butter on top of the prepped scones and sprinkle the turbinado sugar on top of each one. Place the baking sheet in your oven and bake for about 18-20 minutes or until golden brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
Recipe by janie-jean at