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  • Prep
    15 min
  • Total
    45 min
  • Serving
    8 scones

Cheddar, Apple, Sage Scones


  • 560 ml (2 ¼ cup) flour
  • 15 ml (1 tbsp) baking powder
  • 60 ml (¼ cup) sugar
  • 3 ml (½ tsp) salt
  • 100 g (1/2 cup) cold butter, cubed
  • 125 ml (½ cup) thick cream (cold) + extra for brushing the scones 
  • 2 medium apples, unpeeled, grated, core removed  
  • 250 ml (1 cup) Cathedral City Mature Cheddar cheese, grated + extra for topping  
  • 5 ml (1 tsp) fresh sage, chopped (+ 8 additional leaves for garnish, optional)


  1. Preheat oven to 200°C (400°F). 
  2. Line a baking sheet with parchment paper and set aside. 
  3. Place the flour, baking powder, sugar, and salt into a food processor and pulse a few times to combine. Add the butter and pulse again, until the butter is the size of peas and evenly distributed. Add the cream and pulse once or twice until a dough begins to form. 
  4. Place the dough onto a lightly floured surface and using your hands, gently mix in the apples, Cathedral City Mature Cheddar cheese, and sage. Transfer the dough onto the baking sheet and gently shape into a ¾-inch-thick circle. Divide into 8 pieces and place a sage leaf on top of each. Brush the scones and sage leaves with the cream. Top with the leftover cheese.  
  5. Bake in the oven 20-25 minutes, or until golden.  
  6. Transfer the scones to a cooling rack and let cool.