Apple Cheddar Rye Scones
We’ve had some seriously cold nights lately. Which meant that we needed to change our summer duvet out for our winter one. And man, there is no better feeling than tucking yourself into bed on that first night. It feels like luxury. It feels like coziness. It’s the way going to bed is supposed to feel. The thick heavy duvet is like a perfect hug at the end of a long day. It’s dreamy. Even as I’m writing this I am holding off the strong desire to just go sit in bed. Any excuse to be wrapped up in inexplicable comfort.
With the colder nights comes cooler days and suddenly I find it hard to not have a constant stream of baked goods coming out of the oven. A cup of tea seems like a wasted opportunity when not accompanied by some sort of warm confection. These Cheddar Apple Scones are what quite afternoons want. They are 100% fall and 100% delicious. The brightness of the apple works so well with the cheddar and the rye flour adds in a subtle earthiness. They are somehow savory and sweet at the same time. Roasting the apples beforehand is key as it reduces the moisture content and also intensifies the apple flavor just a bit more. You can make the scones without rye if you want and swap it out for whole-wheat flour. 100% all-purpose flour works too.
The dough comes together relatively quickly. While the apples are roasting you can prep all the other components and then throw it together in just a few minutes. The dough will be a bit wet and sticky but don’t be afraid to man handle it. Getting it rolled up can be a tad bit annoying if it sticks but just coat your hands with flour and carry on. The resulting scone comes out more on the soft fluffy side but the sugar on top creates the perfect crunch. They are, dare I say, like a thick duvet wrapped around warm juicy apples. It’s the best.
Apple Cheddar Rye Scones
Ingredients
- 4 medium apples (approximately 1 pound)
- 6 tablespoons butter
- 1/2 cup (2 1/3 oz) cheddar cheese
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup (5 oz) all-purpose flour
- 1 cup (5 oz) rye flour
- 1/2 cup (3 1/2 oz) brown sugar
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 egg, beaten
- 1-2 tablespoons sugar, for sprinkling
Instructions
- Position a rack at the center of oven and preheat oven to 375 °F.
- Peel and core apples, then cut them into small chunks. Place them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked and feel slightly firm but somewhat mushy. Let them cool completely. Keep the parchment paper and turn the oven up to 425 degrees.
- Meanwhile, Grate the butter and cheese and place together in a small bowl in the freezer till you are ready to use. Stir together the milk and sour cream in a small bowl and place in the fridge till ready to use. In a large bowl, whisk together the flours, sugar, baking powder, baking soda and salt.
- Toss the butter and cheese into the flour mixture till its fully coated in flour then stir in the milk mixture till the dough just comes together. Tip everything onto a lightly floured counter and gently kneed while pressing it into 12 by 12-inch square. Spread the apple chunks on top and gently press into the dough. Using a bench scraper (the dough will be slightly sticky) roll into a log then press down so it is about 4 by 12-inches. Cut into 8 triangles and place on the parchment covered cookie sheet. Brush with a beaten egg and sprinkle liberally with sugar. Bake for 18-22 minutes till golden on the top. Serve warm or at room temperature.