Apple Scones with Sharp Cheddar and Rosemary
[vc_row inner_container=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column][text_output]
[/text_output][columnize][dropcap] I [/dropcap]t is no secret that I love baking science. I love the precision, the techniques, the ratios, and all of the geeky stuff that comes with becoming a great baker. But I am equally fascinated with creating flavors in baking. Just as a savory food cook learns how to properly season and build flavor profiles, this skill can equally elevate a baker’s creations.
I am a homestyle baker at heart. I grew up in the midwest surrounded by Amish and Mennonite and just down home folks who cooked darn good down home food. It is my comfort zone. But I also love to play with the classics just a bit. Tweak the familiar just enough to perk your ears up but not too much as to make anyone shy from trying it.
Anyone who has had a piece of apple pie with sharp cheddar cheese melted over it knows that it is a match made in heaven. The cheese is the perfect salty/fatty contrast to the tart sweetness of the pie. And I have become a little obsessed with the combination of apples, cinnamon, and rosemary over the past few years. It is one of my favorite go to comfort food combinations. The piney woodsy quality of fresh rosemary is so warming and it just falls into place with other cozy flavors. A touch of cinnamon, some tart apples, and that salty sharp cheddar cheese and you’ve got yourself a mouthful of fall comfort that is a break from all the pumpkin spice. And let’s be honest, we all need an occasional break from the pumpkin spice during the next few months![/columnize][/vc_column][/vc_row][vc_row inner_container=”true” padding_top=”0px” padding_bottom=”0px” border=”none”][vc_column width=”1/1″][text_output][line]Scones are just about one of the easiest things you can bake up yet they always seem impressive. However, in order to get bakery quality scones the technique is pretty darn important here. The biggest thing to be aware of is not overmixing your dough otherwise you will have yourself some apple/cheddar/rosemary bricks instead of tender fluffy scones. You can check out my basic scone recipe and method here to learn every little detail about making the perfect scone! [/text_output][/vc_column][/vc_row]
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 TBSP baking powder
- 3/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 TBSP finely minced fresh rosemary
- 1/2 cup very cold unsalted butter, cut into very small cubes
- 1 tart apple, finely shredded or diced
- 1 cup finely shredded sharp cheddar cheese
- 1 large egg, cold
- 1/3 cup heavy cream, cold
- a few tablespoons of additional heavy cream for brushing the tops
- turbinado sugar for sprinkling the tops
- more shredded cheddar cheese for topping
- Preheat the oven to 400 degrees F.
- In a large bowl whisk together the flour, sugar, baking powder, salt, ground cinnamon, and fresh rosemary.
- Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture or coarse meal. Toss your apples and chesse throughout the mixture.
- Lightly whisk together the heavy cream, the egg, and stir just until combined. Do not overmix.
- Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
- Gently transfer the scones onto a parchment paper lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar and more cheddar cheese.
- Bake at 400 degrees F for 18-20 minutes until golden brown.
- Store leftovers completely cooled in an airtight container for up to 2 days.
[author title=”Title” author_id=””]
[…] Click here for the article and recipe –> […]
Kristin, you’ve got me curious! I love apple pie and sharp cheddar cheese, but I have never combined these two before. Plus rosemary? Hmm… this recipe definitely sounds like a welcome change from pumpkin spice everything!
You gotta try it Emily! Just think a cheese board always has some kind of tart fruit paired with the sharp cheese. So why not on pie? And trust me with the rosemary! It’s soooo good!
You had me at rosemary. And that’s a click and print.
Let me know if you do try it Elen! Rosemary is so warming this time of year isn’t it?!