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

Apple Cheddar Scones Recipe

Read Reviews (7)
4.2 7
Publisher Photo
Jeanne Alexander of Qualicum Beach, British Columbia serves these golden scones for brunch. Add a scoop of ice cream and they make a great dessert.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter, cubed
  • 1 cup buttermilk
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup diced peeled apples

Nutritional Facts

1 serving (1 each) equals 253 calories, 12 g fat (8 g saturated fat), 37 mg cholesterol, 457 mg sodium, 29 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times.
  2. Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
  3. Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 scones.
Originally published as Apple Cheddar Scones in Taste of Home August/September 2003, p9

Nutritional Facts

1 serving (1 each) equals 253 calories, 12 g fat (8 g saturated fat), 37 mg cholesterol, 457 mg sodium, 29 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Apple Cheddar Scones(7)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 15, 2014

This recipe is a family favorite! I make it exactly as written but sprinkle them with a bit more cheese on the tops before baking. Sometimes I bake them for a couple of extra minutes so that the cheese on the top gets nice and toasty.

MY REVIEW
Reviewed Oct. 27, 2013

I agree that there is too much buttermilk. Especially when you factor in the moisture from the apple. I baked these for an extra 15 minutes and they're still too moist.

MY REVIEW
Reviewed Oct. 22, 2011

I made the recipe exactly as written and had very good scones for breakfast. They do need a little more cheddar flavor. I used an extra sharp block from the grocery that I shredded myself, but maybe a more flavorful (and more expensive) aged cheddar would help.

MY REVIEW
Reviewed Oct. 14, 2011

Delicious! I ended up using only about 2/3 c buttermilk, so be careful. I used a mild cheddar and when I make again, I would use a sharper cheddar to bring out the flavor more, but they are delicious!

MY REVIEW
Reviewed Dec. 18, 2010

I'm not a scone expert, but I think there was too much buttermilk in the recipe. The dough was extremely wet and difficult to work with. I kneaded lots of extra flour in, but it didn't help. After double the baking time, the scones were wet and doughy on the inside. If I were to try this again, I would start with a 1/2 c milk and add more as needed.

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