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 apples1.5 c. flour (I used spelt)1/4 c. sugar + more for sprinkling1.5 tsp. baking powder1/2 tsp. salt6 TB cold butter, cut into small pieces1/2 c. white cheddar, finely grated1/4 c. heavy cream + more for brushing1 eggWhisk 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.

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
1 egg

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.

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