Apple Scones With Gruyère + Sage
A flaky, buttery sweet and savory apple scone recipe folded with a perfect combination of seasonal flavors. Adapted from Elizabeth Tulis of Pastry and Prose.
Servings: 8 to 10 scones
Ingredients
- 2 3/4 cups (380 g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 10 tablespoons (140 g; 1 stick + 2 tablespoons) cold, unsalted butter, cut into small pieces
- 1 cup (2 1/2 ounces; 70 g) coarsely-grated Gruyère cheese
- 1 tablespoon chopped fresh sage
- 1 cup cold buttermilk
- 2 smallish crisp apples, peeled, cored, and cut into a 1/2" dice
To Finish
- buttermilk or a lightly-beaten egg, for brushing
- thin slices of apple
- 1/2 teaspoon sugar
- small, fresh sage leaves
Instructions
For the Apples
- Preheat the oven to 400°F. Spread the diced apple on a parchment-lined baking sheet and bake for 10 to 15 minutes, until the apple pieces are dry to the touch. Remove from the oven and cool completely.
For the Scones
- In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, salt, and black pepper. Add the cold butter chunks. Using your fingers or a pastry blender, cut in the butter into the flour mixture until it is well distributed and the largest pieces are the size of peas. Mix in the chopped sage and half the shredded cheese and chill.
- Make a well in the center of the flour mixture and add the buttermilk. Using a wooden spoon or your fingers, mix together the flour mixture and buttermilk, switching to your hands as the mixture starts to come together into a dough. Once the mixture has mostly come together in a shaggy mass (there will be some lingering stray dry bits of flour), turn it out onto a lightly floured surface and gently press it together into a cohesive dough.
- Lightly flour the dough, top and bottom, and use a rolling pin to roll the dough out into a 9 x 12" rectangle. Spread the roasted apple chunks over the dough, then sprinkle with the remaining shredded cheese. Press down gently on the apples and cheese to help them adhere.
- Fold the dough into thirds, like a business letter, to encase the apples and cheese. Turn the now-smaller rectangle of dough 90 degrees, then roll it wider, into a larger rectangle about 6 x 12" inches in dimension, and approximately 3/4" thick.Loosely cover the dough in plastic wrap and freeze on a flat surface (like a baking sheet) for 30 minutes. If you do not have room in your freezer, chill for one hour.
- Increase the oven temperature to 450°F.
- Remove the dough from the freezer and transfer it to a lightly-floured work surface and dust the top of the dough with flour. Use a lightly-floured 2 1/2" or 3" round biscuit cutter to cut out the scones. Gather the scraps, roll them out again, and cut out the last scones. Place the scones on a parchment-lined baking sheet, and brush the tops with some buttermilk or lightly-beaten egg.
- Place a thin slice of apple and a couple of sage leaves, if desired, on top of each scone. Cover and chill for 5 to 10 minutes.
- Lightly sprinkle the tops of the scones with granulated sugar. Reduce the oven temperature to 425°F and bake for 22 to 25 minutes, until the edges are golden brown.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
