These golden, tender scones combine the sweetness of fresh Canadian apples with sharp aged cheddar and the wholesome flavour of whole wheat flour. They’re delicious served warm with a bowl of homemade soup, alongside a salad or as an afternoon snack.
Prep Time
20 minutesBake Time
18 to 22 minutesYield
8 sconesRating
/rating_off.png "1 Star")
Loading...| 250 mL (1 cup) Rogers Foods All Purpose Flour | |
| 250 mL (1 cup) Rogers Foods Whole Wheat Flour | |
| 15 mL (1 tbsp) baking powder | |
| 15 mL (1 tbsp) granulated sugar | |
| 2 mL (1/2 tsp) salt | |
| 2 mL (1/2 tsp) dried thyme | |
| 75 mL (1/3 cup) cold unsalted butter, cubed | |
| 250 mL (1 cup) aged cheddar cheese, grated | |
| 250 mL (1 cup) Canadian apple, finely diced (about 1 medium apple) | |
| 150 mL (2/3 cup) cold milk, plus a little extra if needed | |
| 1 egg, lightly beaten, for brushing (optional) | |
| ... | |
| RECIPE NOTES: | |
| Baking Tip: Honeycrisp, Ambrosia and Gala apples work particularly well. For a more savoury flavour, add a pinch of freshly cracked black pepper or a little fresh rosemary. | |
| Serving Suggestion: Pair with homemade butternut squash soup for a comforting November lunch. |
These golden, tender scones combine the sweetness of fresh Canadian apples with sharp aged cheddar and the wholesome flavour of whole wheat flour. They're delicious served warm with a bowl of homemade soup, alongside a salad or as an afternoon snack.
| 1. | Preheat oven to 200 degrees C (400 degrees F). Line a baking sheet with parchment paper. |
| 2. | In a large mixing bowl, whisk together both flours, baking powder, sugar, salt and thyme. |
| 3. | Add the cold butter and work it into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. |
| 4. | Gently stir in the grated cheddar and diced apple. |
| 5. | Add the milk and mix until a soft dough just comes together. Add another tablespoon of milk if necessary. Avoid overmixing. |
| 6. | Turn the dough onto a lightly floured surface and gently shape it into a circle approximately 20 cm (8 inches) wide. |
| 7. | Cut into 8 equal wedges and transfer to the prepared baking sheet. |
| 8. | Brush the tops lightly with beaten egg, if desired. |
| 9. | Bake for 18 to 22 minutes, until golden brown and cooked through. |
| 10. | Allow to cool slightly before serving. |
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