Description
Eight apple-and-cheddar triangular scones.
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1 tablespoon Baking powder
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 6 tablespoons Cold unsalted butter, cubed
- 1 cup Sharp cheddar, coarsely grated
- 1 medium apple Firm apple, finely diced
- 3/4 cup Cold buttermilk
- 1 egg Large egg
Instructions
- Heat oven to 400°F and line a sheet pan. Whisk 2 1/4 cups flour, 1 tbsp baking powder, 3/4 tsp salt and 1/4 tsp pepper. Cut in 6 tbsp cold butter to pea-size pieces, then toss in 1 cup grated cheddar and one finely diced firm apple.
- Whisk 3/4 cup cold buttermilk and one egg. Add to dry bowl and fold only until a shaggy dough forms; if dry flour remains, allow a brief rest before adding more liquid in a test batch.
- Turn onto a lightly floured surface and pat into an approximately seven-inch round, about one inch thick. Cut into eight wedges, transfer with room between them and bake approximately 20–22 minutes until golden and set.
- Cool ten minutes before serving. Check interior crumb, fruit moisture, cheese leakage and true eight-scone yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: cold dough, 20–22-minute bake and ten-minute cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Serving Size: One scone