Apple & Cheddar Mini Scones Recipe
Apple & Cheddar Mini Scones Recipe photo by Taste of Home
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Apple & Cheddar Mini Scones Recipe

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Cheese and sage go well with apples, so why not put them all in scones? These mini ones make a fall brunch, tailgate or party even more fun. Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 32 servings


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter
  • 1 large egg
  • 3/4 cup (6 ounces) vanilla yogurt
  • 3 tablespoons 2% milk, divided
  • 1/3 cup shredded peeled apple
  • 1/3 cup shredded sharp cheddar cheese
  • 1 tablespoon minced fresh sage
  • 1 tablespoon sugar

Nutritional Facts

1 mini scone: 109 calories, 7g fat (4g saturated fat), 23mg cholesterol, 159mg sodium, 10g carbohydrate (2g sugars, 0g fiber), 2g protein .


  1. Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage.
  2. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into eight wedges; cut each wedge in half.
  3. Transfer to parchment paper-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm. Yield: 32 scones.
For regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Yield: 16 regular scones
Originally published as Apple & Cheddar Mini Scones in Taste of Home September/October 2014, p84

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CarolynMK 237480
Reviewed Nov. 16, 2015

"Oh my goodness! These are delicious! I hope to make them often! Thank you for sharing

Five stars from me!"

hkarow9713 236318
Reviewed Nov. 4, 2015

"These are so good to make on a crisp fall morning. Highly recommended these!"

danielleylee 233987
Reviewed Oct. 4, 2015

"I made these today for breakfast to go with my homemade apple butter. I did make a few changes, one thing that I always do is switch out half of the flour for whole wheat pastry flour. I also did not have vanilla yogurt so I used light sour cream and added 1 TB honey and 1 tsp of pure vanilla extract. They were very light and airy and just the right amount of savory and sweet."

KitLawson 233443
Reviewed Sep. 25, 2015

"Absolutely fabulous!"

MY REVIEW 128051
Reviewed Oct. 16, 2014

"Rich and tender. I would use more sage next time. My kids ate them just fine."

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