Enjoy these cheesy scones for breakfast, with a warm bowl of soup, or in a Thanksgiving bread basket!
Recipe from blog, “The View from Great Island”
Makes 8 scones
2 1/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp light brown sugar (optional, this isn’t enough to make the scones taste noticeably sweet, but helps balance out the flavors. You can omit it if you’d like.)
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
1/2 cup milk, buttermilk, or half and half
1 cup finely chopped apple
1 cup shredded sharp cheddar cheese
1/4 cup finely chopped fresh sage leaves, plus a few small leaves for laminating the tops of the biscuits, if desired.
2 Tbsp milk or cream for brushing, optional
Preheat oven to 375F and line or butter a baking sheet.
Place the flour, baking powder, salt, and brown sugar in the bowl of a food processor and pulse a few times to combine.
Add the butter to the food processor, and continue to pulse until no large chunks of the butter remain and the mixture is coarse and crumbly.
Slowly add in the milk and pulse until the dough comes together into a ball.
Remove the dough from the food processor and place it into a mixing bowl with the chopped apple, shredded cheese, and sage. By hand, mix it all together until everything is well dispersed, but try not to over-mix it.
Place the dough onto a lightly floured surface and pat or gently roll it into a rectangle about 1 inch thick. Using a 2 1/2 inch scone cutter, cut about 8-9 scones and place them on your prepared baking sheet.
Brush the tops of the scones with milk or cream, and place a small sage leaf or two on top of each scone, brushing it with more milk so that they stay put.
Bake for about 20-25 minutes until golden brown.