Apple Cheddar Scones
Apple cheddar scones with sharp shredded cheddar, sweet apple chunks, and toasted wheat germ for nutty depth. A lighter take on the classic savory-sweet combo, baked in a single round.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
60 minApple and cheddar is a New England classic. Sharp cheese cutting through sweet fruit, savory meets sweet, and these scones bake the pairing right into the dough. Toasted wheat germ adds a nutty undertone and a healthy nudge of fiber, while low-fat milk and an egg white instead of a whole egg keep things on the lighter side.
The cake-pan baking method is the move that sets this one apart. Instead of cutting wedges and spacing them out, you spread the dough into an 8-inch round, score it into 6 deep wedges, and bake it whole. The scones rise into one connected disc with crisp top and bottom but soft, almost cake-tender insides where the wedges meet. Pull apart along the score lines after baking and you’ve got pull-apart scones with rustic charm.
Use a sharp aged cheddar; mild cheddar disappears in the dough, while a good extra-sharp gives you actual cheese flavor in every bite.
Pro Tips
- Toast the wheat germ in a dry skillet for 2-3 minutes if it isn’t already toasted. Raw wheat germ tastes flat; toasted is nutty and aromatic.
- Shred the cheese cold so it doesn’t smear into the dough. You want visible flecks of cheese, not a uniformly cheesy crumb.
- Choose a tart apple variety like Granny Smith or Honeycrisp. The acidity balances the cheddar perfectly; sweet apples make the combo cloying.
- Score the dough deep, almost down to the pan, so the wedges separate cleanly after baking.
Variations
- Add 1 tablespoon fresh chopped rosemary or thyme to the dough for an herby savory edge.
- Sub gruyère or aged gouda for the cheddar for a more sophisticated cheese flavor.
- Serve warm with a slick of apple butter or honey for a sweet-savory contrast that doubles down on the fruit-and-cheese theme.
Ingredients
Directions
Preheat oven to 400 degrees; grease an 8-inch round cake pan.
In a medium bowl, combine the flour, wheat germ, sugar, baking powder and salt.
With 2 knives or a pastry blender, cut in the butter until the size of coarse crumbs.
Toss the chopped apple and cheese in the flour mixture.
Beat together the egg white and milk until well combined.
Add to the flour mixture, mixing with a fork until a dough forms.
Turn the dough out onto a lightly floured surface and knead 6 times.
Spread the dough evenly in the cake pan and score deeply with a knife into 6 wedges.
Bake for 25 to 30 minutes, or until the top springs back when gently pressed.
Let stand for 5 minutes; remove from the pan.
Cool before serving.
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