Apple-Cheddar Scones

(45 minutes; makes 16 mini scones)

You can tell I was raised in New England, because apple + cheddar is one of my favorite combos. A hearty autumn/winter scone that’s ideal for breakfast or teatime. My kids love these.

1 large apple
2 c. flour
1 t. baking powder
3/4 t. salt
6 T cold butter, chopped
1 c. grated cheddar, divided
1/2 c. whole milk

2 eggs

1. Preheat oven to 375F. Peel, core, and cut apple into big chunks (about 16), roast on a foil-lined baking sheet for 20 minutes. Let cool.

2. While the apple chunks are cooling, mix the flour, baking powder, and salt into a mixing bowl.

3. Work in the butter with your fingers to make an uneven crumbly mixture. Stir in half the cheese.

4. In a separate bowl, combine beaten eggs and milk. Add wet mixture to dry, and stir to create a fairly wet dough.

5. Cut apple pieces into smaller dice, then work them into the dough, reasonably evenly.

6. Press dough into a molded scone pan (spray first with baking spray for easy release), or spoon onto parchment paper on a baking sheet for drop scones.

7. Top with the remaining cheese, and bake 20-25 minutes until cooked through, with the cheese nicely browned. Turn out onto a wire rack to cool. Serve warm or room temperature.

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