Recipe: Cheddar, Apple and Sage Scones
Apple, cheddar, and sage combine to create an incredibly flavorful scone.
These scones are a little special. I’ve always had a weakness for the combination of cheese and apple – especially in pies and toast – and while I love classic cheese scones, I wanted something exciting for this recipe.
My beloved combo of cheddar and apple came to mind, with the addition of sage, and I couldn’t help but try it.
The result exceeded my expectations: these pieces of cheese are incredibly good!
Besides their oozing pockets of melty cheese, these scones have bursts of sweetness and chew from apple, tang from onion, and earthiness from sage.
I use apple cider here instead of sparkling water, which adds a hint of sweetness and helps them develop a caramelized, crunchy exterior while remaining soft and chewy on the inside.
They are best eaten straight from the oven with plenty of butter, like all scones.
Grab a pack of apple slices and add them to your morning tea menu – you will be pleasantly surprised!
Ingredients
Makes 8 large scones
- 450g flour
- 3 teaspoons of baking powder
- 2 teaspoons of salt
- 1/4 teaspoon baking soda
- 150 g grated and frozen butter
- 200g cheddar cheese, half grated, half cut into 1cm cubes
- 50 g dried apple slices, chopped
- 1/2 onion, finely chopped
- 2 tablespoons finely chopped fresh sage
- 330 ml cold apple cider
Method
- Preheat the oven to 200°C (ventilated cooking). Dust a large baking sheet with flour.
- Mix dry ingredients in a large bowl. Add the frozen butter and rub with your fingers to combine (you don’t want the butter to melt).
- Add the grated and cubed cheese, dried apple, onion and sage, and mix to distribute evenly. Pour in the cider and, using a metal serving knife, make cutting movements to gently mix. Mix only until you get a shaggy dough.
- Turn out onto a lightly floured surface and knead briefly 2-3 times, then divide the dough into 8 portions and shape each into a rough circle.
- Place them on your prepared tray, about 1cm apart. Keeping them close together will help them rise and stay soft inside.
- Brush the top with milk and bake for 12 to 15 minutes until well risen and golden brown. Serve warm, with plenty of butter.
Olivia Moore and her business Taupō That Green Olive offer recipe development, food photography – in studio or on location – for restaurants and cafes, recipe video creation and content creation for social media. Go to Olivia’s website for more recipes: www.thatgreenolive.com.
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