This Christmas I’m leaving my new favorite roasted apple cheddar scones for Santa.
p.s. I’m Santa.
Roasted Apple Cheddar Scones
(adapted from The Perfect Finish via Smitten Kitchen)
Makes about a dozen.
2 Granny Smith apples
1.5 c. flour (I used spelt)
1/4 c. sugar + more for sprinkling
1.5 tsp. baking powder
1/2 tsp. salt
6 TB cold butter, cut into small pieces
1/2 c. white cheddar, finely grated
1/4 c. heavy cream + more for brushing
Whisk flour, sugar, baking powder, and salt together in a bowl. Rub in the butter by hand until the mixture resembles a coarse meal. Stir in the cheddar. Stick this in the fridge or freezer while you roast the apples.
Preheat oven to 375ºF and line a baking sheet with parchment paper. I peeled half of my apples, but next time I’m leaving all the skin on. Chop the apples into small chunks. Roast for 15-20 minutes, until they are barely starting to color. Let cool. Reuse the parchment paper to bake the scones.
Take the bowl out of the fridge. In a small bowl, whisk together the cream and egg. Make a well in dry ingredients, pour in the wet. Give this a few gently folds with a spatula, then a few more as you add in the apple. Do not overmix.
I used a quarter cup measure to scoop and form the scones. You can also pat the dough into a circle and cut wedges. Place them on the baking sheet, brush the tops with cream, and sprinkle with sugar. Bake until golden brown, 20-30 minutes. Cool for 10 minutes before eating.