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.