Savory Apple Cheddar Rosemary Scones
Make-ahead savory scones with apple, sharp cheddar & fresh rosemary. Perfect for stress-free weekend hosting - prep Friday, bake Saturday morning!
Equipment
Ingredients
- 2¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup frozen unsalted butter, grated (see note 1)
- 4 ounces aged sharp cheddar cheese, grated (see note 1)
- 1 medium apple (about 1 cup), peeled and diced small; pat dry if really juicy (Pink Lady, Honeycrisp + Granny Smith are great)
- 1 tablespoon fresh rosemary, finely chopped (see note 2)
- 2 large eggs
- ½ cup heavy cream, plus extra for brushing (see note 1)
- coarse sea salt for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry cutter or a fork, cut in the cold butter until the mixture resembles coarse crumbs; this should take only a minute or two thanks to the grated butter. Add the shredded cheddar, diced apple, and chopped rosemary and toss until the cheese and apple pieces are well coated with flour.
- In a separate bowl, whisk together the eggs and heavy cream. Add this to the dry ingredients, stirring until just combined (I like to use a fork). There may be pockets of dry flour and that is normal.
- Turn the dough out onto a lightly floured surface and gently knead until it just comes together; it should still appear a little shaggy, not smooth. Handle it as little as possible. Form the dough into an 8-inch circle, about 1 inch thick. Cut the circle into 8 wedges. (For smaller scones, divide the dough in half and form each half into a small circle about 1 inch thick; cut each circle into 8 wedges.)
- Brush the tops with a light coating of heavy cream, then sprinkle with coarse sea salt. (If you're not baking these right away, save this step for later.)
- If your fridge is big enough to accommodate a baking sheet, transfer the scones to your prepared baking sheet, leaving as much space as possible between each scone for air circulation. If your fridge cannot fit a sheet pan, transfer the scones to a plate for now.
- Refrigerate the scones while the oven preheats to 400°F; at least 15 minutes. (This ensures the butter stays cold and that the scones keep their shape as they bake.)
- Once the oven is hot, transfer the scones to a prepared baking sheet if needed. Bake large scones for 20-22 minutes, or until golden brown around the edges. Bake small scones for 18-20 minutes.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack. These are the best when served warm!
Notes
- Note 1: For best results, keep your butter, cheese and cream cold until ready to use.
- Note 2: If you're unsure about the rosemary flavor, start with 2 teaspoons and work up from there.
- Leftovers: Store leftover scones in an airtight container at room temperature for up to 2 days.
- Reheat: To restore their crispy exterior, reheat them in a 350°F oven for 5-7 minutes.
- Make Ahead: Mix and shape scones. Don't brush with cream or add coarse salt yet; do that right before baking. Cover and refrigerate overnight. Bake as directed, adding an extra minute or two if needed.
- Freezer Friendly: Mix and shape scones. Arrange on a parchment lined baking sheet so they aren't touching and freeze. Once frozen, transfer to a freezer-safe zip top bag; keep in the freezer for up to 3 minutes. Bake from frozen (brush with cream and top with coarse salt just before baking), adding an extra 3-4 minutes.
Nutrition
Calories: 378kcal | Carbohydrates: 34g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 419mg | Potassium: 108mg | Fiber: 2g | Sugar: 6g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
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