Name: Cheddar, Apple, Sage Scones
Prep time: 15 min
Total time: 45 min
Yield: 8 scones
Ingredients: 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)

Prep

15 min
Total

45 min
Serving

8 scones

Cheddar, Apple, Sage Scones

Ingredients

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)

Directions

Preheat oven to 200°C (400°F).
Line a baking sheet with parchment paper and set aside.
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.
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.
Bake in the oven 20-25 minutes, or until golden.
Transfer the scones to a cooling rack and let cool.