Pioneer Woman Apple Cheddar Scones

Pioneer woman apple cheddar scones are an easy breakfast made with sharp cheddar, tart Granny Smith apple and maple syrup, ready in about 32 minutes. That makes them a solid pick for brunch, a fall potluck or a cozy weekend morning, since the savory-sweet balance keeps you coming back.

Cutting cold butter into the flour until it looks like coarse crumbs is what decides flaky or dense. And skipping that step lets the butter melt flat in the oven instead of creating the steam pockets that give scones their layers.

Most apple scone recipes fold raw fruit into batter, but this one sautés the apple first and rolls it in like cinnamon rolls. That extra step concentrates the apple flavor and creates visible swirls of fruit through each slice.

Pioneer Woman Apple Cheddar Scones

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

230

kcal

Cold butter cut into flour creates a flaky crumb, and the dough wraps sautéed Granny Smith apples with sharp cheddar before baking at 425°F.

Ingredients

• 7 tbsp. Butter, Divided
  

• 1/2 Large Granny Smith Apple, Peeled, Cored And Chopped Fine
  

• 1 c. All-purpose Flour
  

• 1/2 c. Soft White Wheat Flour (Whole Wheat Pastry Flour)
  

• 1 tbsp. Baking Powder
  

• 1/4 tsp. Baking Soda
  

• 1/2 tsp. Salt
  

• 1/2 c. Shredded Extra Sharp Cheddar Cheese, Plus More For Sprinkling
  

• 1 Egg White
  

• 2 tbsp. Maple Syrup
  

• 6 tbsp. Applesauce
  

• 2 tbsp. Buttermilk

Directions

• Prep the oven and apple: Preheat oven to 425°F and line a baking sheet with parchment paper, then melt 1 tablespoon butter in a skillet over medium-low heat. Once the butter is melted, add the chopped apple and sauté until tender, about 8 minutes, before removing from heat to cool.
• Mix the dry ingredients: Whisk together the all-purpose flour, whole wheat pastry flour, baking powder, baking soda and salt in a medium bowl.
• Cut in the butter: Cut the remaining 6 tablespoons of butter into small pieces and scatter over the flour mixture. Then cut in with a pastry cutter until it resembles coarse crumbs, before stirring in the cheddar cheese.
• Combine wet and dry: Whisk together the egg white, maple syrup, applesauce and buttermilk in a small bowl, then pour over the flour-butter mixture and stir just until combined.
• Shape the scones: Transfer the dough to a generously floured surface and pat out to an 11x7-inch rectangle. Then spread the cooled apples on top, leaving one long edge exposed, and roll up the dough lengthwise like cinnamon rolls.
• Bake until golden: Slice the log into triangles or rectangles and place on the prepared baking sheet about 2 inches apart, then sprinkle with extra shredded cheese. After that, bake for about 12 minutes, or until the bottoms turn deep golden brown, before removing to a rack to cool.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Lodge 10.25-inch cast iron skillet, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of cheese in these scones?

Sharp cheddar gives the strongest contrast against the sweet apple, so I'd stick with it. But Gruyère or aged Gouda work too since they melt well, while mild cheeses like mozzarella just fade away.

How long do apple cheddar scones stay fresh?

Wrapped in wax paper inside an airtight container, they keep at room temperature for about 3 days before drying out. After that, you can freeze them in a zip-top bag for up to 2 months and reheat at 350°F for 8 to 10 minutes.

Can I shape the dough ahead of time and bake later?

You can shape the scones the night before by setting them on the lined sheet and covering tightly with plastic wrap in the fridge. Then bake straight from the fridge at 425°F the next morning, adding 1 to 2 extra minutes since the cold dough needs more time.

What can I use if I don't have a pastry cutter?

A food processor works well for cutting butter into flour, just pulse in short bursts so you don't overwork the dough. But two butter knives or even a fork get the job done too, though it takes a few extra minutes for that coarse crumb.

Why did my scones come out flat instead of tall?

The most common reason is overworking the dough, which warms the butter and activates too much gluten. So keep your hands off the dough, use cold butter and mix just until the wet and dry ingredients come together.