- 1-3/4 cups King Arthur Unbleached 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
- 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.
- Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet.
- Bake at 450° for 12-15 minutes or until golden brown. Yield: 8 scones.
Reviews for Apple Cheddar Scones(6)
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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.
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.
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!
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.
I've wanted to try cheeses scones for awhile, so I tried this one. Very good. I had no problem with the buttermilk. I added the cheese & apple & mixed it in with the buttermilk. Thanks for sharing!