Apple and White Cheddar Cheese Scones

• Vegetarian

• Produce

  • 2 Apples, firm tart

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/4 cup Heavy cream
  • 1/2 cup White cheddar cheese, sharp

Found on leitesculinaria.com

Ingredients

• 2 firm, tart apples, such as Granny Smith, Macoun, or Pippin (about 1 pound total)
• 1 1/2 cups (6.75 ounces) all-purpose flour, plus more for the work surface
• 1/4 cup (2.2 ounces) granulated sugar, plus 1 to 1 1/2 tablespoons for sprinkling
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt, plus additional for egg wash
• 6 tablespoons (3 ounces) unsalted butter, chilled and cut into 1/2-inch cubes
• 1/2 cup (about 2.25 ounces) sharp white Cheddar cheese, shredded
• 1/4 cup heavy cream
• 2 large eggs, at room temperature

Directions

• 1. Position a rack in the center of the oven and preheat it to 350°F (176°C). Line a baking sheet with parchment paper.2. Peel, core, and slice each apple lengthwise into sixteenths. Place the slices in a single layer on the parchment-lined baking sheet. Bake the apples until they feel dry to the touch and take on a slight hint of color, about 20 minutes. Transfer the apples to a bowl and let cool. Leave the oven on.3. Sift the flour, sugar, baking powder, and salt into a bowl.4. Place the butter in a large bowl or the bowl of an electric mixer fitted with the paddle attachment. Add the apples, Cheddar cheese, cream, and 1 of the eggs. Sprinkle the flour mixture over the butter mixture and mix with a spoon or on low speed just until the dough comes together. Do not overmix.5. Generously flour the work surface, place the scone dough on it, and sift a light layer of flour over the top. Use a rolling pin to gently roll the dough into a 1 1/4 inch thick, 6-inch circle. Cut the circle into 6 wedges (each wedge should be about 2 1/2 inches wide at its outer edge) and transfer the wedges to the baking sheet, leaving at least 2 inches between each scone.6. In a small bowl, lightly beat the remaining egg with a pinch of salt. Brush the apple scones with the egg wash and sprinkle with the remaining 1 1/2 tablespoons of sugar. Bake on the center rack until firm and golden, about 30 minutes. With a spatula, lift the scones onto a wire rack to cool for maybe 10 minutes. The wedges are irresistibly fragrant and best when they’re a little warm; eat them shortly after baking.