Apple and Cheddar Scones

I apologize in advance for the lack of variety in posts. But I just really like breakfast, so here is yet another breakfast food: apple & cheddar scones.

These flavors are suited for autumn. That is something, however, that does not exist here in Singapore. Doesn't stop me from baking fall-themed stuff though.

After having re-read this recipe, I realize that I did it wrong and accidentally put two eggs in the dough and forgot the egg wash part... The good thing is that scones are pretty forgiving and pretty hard to mess up. Don't be like me and do read the recipe carefully though:

Apple  & Cheddar Scones
adapted from smitten kitchen

makes 6 generous scones
  • 2-3 green apples (I used 3 since they were small)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, chilled and cut into 1/2 inch cubes
  • 1/2 cup sharp cheddar, grated
  • 1/4 cup heavy cream
  • 2 large eggs
  • Preheat oven to 375 F and line baking tray with parchment paper. 
  • Peel and cut apples into small chunks, then place them on a baking sheet to bake for about 20 minutes. They will look like this:
  • While the apples cool, put the flour, sugar, baking powder and salt in a bowl. 
  • In another bowl, put the butter, cheese, chopped up apples, cream and one egg. Mix it while adding the flour mixture little by little just until incorporated. Don't overmix! To avoid overmixing, you opt not to use an electric mixer, and just use a plain ole wooden spoon (or your hands)
  • Once your dough has come together, shape it into a round ball and use a rolling pin to gently roll it into a thick circle. Cut the dough into 6 wedges.
  • Transfer this onto a baking tray with a fresh sheet of parchment paper.
  • In another bowl, beat the remaining egg with a pinch of salt to make an egg wash. Brush the scones with the egg wash.
  • Bake for 30 minutes. 





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