Sharing a favorite sweet-savory cheddar apple thyme scone recipe that can be served for breakfast, brunch, snack time or anything in between. They are rich in taste with a crumbly outside and moist flakey center.
Scones are either sweet or savory but this recipe is the best of both worlds with the perfect amount of sweetness from the honeycrisp apples, rich in flavor from the cheddar cheese and rounded out with the earthy lemony tones from the fresh thyme.
What is a Scone?
A scone is very similar to a biscuit and can be made either the American or English way. Both made with similar ingredients using flour, butter and a leavening agent; the difference is the shape and the amount of butter and sugar used in the recipe.
An English scone is round, dense and more crumbly typically eaten with jam or clotted cream. The American scone is cut into a wedge, very moist in texture, slightly sweeter and usually contains nuts and fruit.
Ingredients Needed to Make Cheddar Apple Thyme Scones
Basic ingredients are needed to whip up a batch of these cheddar apple thyme scones and you will most likely have all the ingredients on hand.
- Flour: using an all purpose flour for this recipe but a gluten free flour would work too.
- Salt: included for extra flavor. If using unsalted butter add an extra 1/4 – 1/2 tsp of salt.
- Sugar: using a small amount of sugar since most of the sweetness will come from the apples. I am using cane sugar but coconut sugar or monk fruit would be a good alternative.
- Baking powder: leavening agent to add lift.
- Thyme: I’m using fresh thyme but 2 tsp of dried thyme would work too
- Butter: needed for texture and adds a savory rich flavor.
- Eggs: added for lighter texture and serves as a good leavening agent.
- Cheddar cheese: used for flavor and richness.
- Apple: honeycrisp apples are my goto for baking and love the sweet-tart balance in flavor but any apples will do.
Tips on How to Make Cheddar Apple Thyme Scones
A few things to call out when making scones is that you always want to make sure the butter, eggs and milk of choice are cold.
Some recipes call for frozen butter and grate the butter before mixing into the dry ingredients. For this recipe just make sure to use cold butter and to place the scones in the freezer for about 25 minutes before you bake them.
The reason for super cold butter is when the butter melts it will create steam, lifting and separating the layers to create a flakey texture.
Another tip is to not over work the dough when mixing the ingredients together. If you over work the dough you will get a tough and chewy texture, rather than light and flaky. It’s okay to have lumps in the dough.
Make sure to squeeze out “some” not all of the juice from the apples after you grate them to keep the flavor intact and have some moisture remaining in the shredded apples.
Cheddar Apple Thyme Scones
- 1 cup cheddar cheese shredded
- 1 1/2 cup apple shredded
- 2 1/4 cup flour
- 1/2 tsp salt
- 1/4 cup sugar
- 2 tsp baking powder
- 2 tbsp fresh thyme
- 1/2 cup 6 tbsp salted butter, cubed
- 2 eggs
- 1/2 cup milk of choice I used cashew milk + 2 tbsp
- Grate cheddar cheese and set to the side.
- Remove skin from apple, grate apple and squeeze out some of the juice. Place to the side.
- In a large bowl, mix together the dry ingredients: flour, sugar, salt, baking powder and thyme.
- Add cold butter to the dry ingredients and combine with a pastry cutter or two knives until the mixture forms crumbs.
- In a mixing bowl whisk together milk and eggs.
- Add wet ingredients into the dry ingredients and gently mix until it comes together trying not to over work the dough. It's okay to have lumps in the dough.
- Next gently fold in the shredded apple and cheddar cheese.
- Place dough onto a floured surface and shape into an 8 inch disk; if the dough is sticky dust some flour on top. If the dough is dry, add 1 tablespoon of milk.
- Chill the dough in the freezer for 25 minutes.
- Preheat oven to 400F.
- Cut into 8 wedges with a knife and transfer wedges to baking sheet with parchment paper.
- Brush milk of choice on top of wedges.
- Bake 23-25 minutes until golden brown, rotate halfway.
- Remove from oven and cool on rack for 10 minutes.
- Serve with butter and jam.
- Store in an airtight container for up to five days in the refrigerator.
- You can make ahead a time and store in the freezer. Will need to thaw out before baking or bake for a few extra minutes if you bake from frozen.