Must-Try Savory Apple Cheddar Scones

October 23, 2013

October is National Apple Month and we're celebrating the bounty of this fruit with these Savory Apple Cheddar Scones from Kitchen Report. Cheddar and apples are the perfect pairing and these scones combine the goodness of both in a savory treat. Gobble them up for breakfast or serve them with dinner!

Savory Apple Cheddar Scones
Submitted to Foodista by Kitchen Report
Makes 8 scones

2 cups self-rising flour*
1/8 teaspoon salt
1 teaspoon dry mustard
5 tablespoons butter, room temperature
1/2 cup shredded cheddar
1/2 cup dried apple chunks (see prep below)
1 egg
1/2 cup milk, approximately

For the dried apple: Core, peel, and cut 1 apple into chunks and bake on a cookie sheet lined with parchment paper in a 375 degree F. oven for 20 minutes. Cool completely.

Preheat oven to 450 degrees F. and grease a baking sheet.

Sift the flour into a mixing bowl. Add salt and dry mustard. Cut the butter into the bowl with a knife or pastry cutter. Using your fingertips, rub the butter into the flour until the mixture resembles fine bread crumbs. (You can also use a hand mixer to do this.) Add cheddar and apples. Make a well in the center of the mixture and drop in the egg. Adding a portion of the milk at a time, stir the egg and milk into the dough using a rounded-edge knife. How much milk you use depends on the size of the egg. The dough should incorporate all the flour, but it shouldn’t be wet and sticky.

Turn the dough onto a floured surface. Using your fingertips, gently smooth out any cracks in the dough. Lightly press out the dough or roll lightly with a rolling pin until about 3/4 inch thick. Cut with a 2-inch round cutter dipped in flour. Place rounds on the greased baking sheet and brush the remaining milk on top with a pastry brush. Bake 10 to 12 minutes or until golden brown.

After removing the scones from the oven, put them onto a cooling rack covered with a tea towel. Place another tea towel on top of the scones to trap the steam and to keep the scones from drying out as they cool. Serve warm with butter. Makes 8 scones.

If you don’t have self-rising flour, use 1 teaspoon baking powder for every cup of flour.

Leftover scones can be frozen for several weeks. To reheat, wrap a frozen scone in a paper towel and microwave for 30 seconds.