Eggless Apple Sage Cheddar Scones

For this month’s Bread Bakers, Wendy of A Day in the Life on the Farm suggested fall breads as the theme. We have to bake any hearty bread that reminds us of the fall. Pumpkins were the first thing that came to mind and I decided to make a quick bread with pumpkin. Unfortunately it did not come well, so that at the last minute I decided to make these savory scones.

The combination of apple with sage and cheddar was lovely. You really don’t need anything extra to serve along these scones. Store them in an airtight container and warm them before serving. Recipe adapted from here. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post.

Eggless Apple Sage Cheddar Scones

Print Pin Recipe

Servings 12

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Ingredients

• 2 cup all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup cold butter
• 1 cup cheddar cheese grated
• 1 apple
• 1 tbsp sage finely chopped
• 1 tsp cracked black pepper
• ½ cup buttermilk

Instructions

• Preheat the oven to 190°C | 375°F. Line a baking sheet with parchment paper.
• In a large bowl,  sift together the flour, baking powder, baking soda and salt. Add the sugar and mix.
• Using a grater with large holes, grate the butter into the flour. Using your fingers, rub butter into flour until the mixture becomes coarse.
• Add apple, sage, cheese and black pepper and mix together until well combined.
• Add the buttermilk and mix together until just combined and the mixture has formed into dough.
• Gently press to make the dough to make a ball. Place on a lightly floured surface. Gently roll to a rectangle of 1-inch thickness.
• Cut them into rounds using a cutter or cut into your desired shape. Place the scones in the baking sheet.
• Bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown. Cool for 5 minutes and serve.

Notes

• Make sure the butter is cold, otherwise it will be difficult to grate. You can also chop them into small pieces instead of grating.
• The dough will be slightly sticky, but do not add more flour. Also do not overwork the dough which will make the scones hard.

Course: Snack

Cuisine: American

Keyword: Scone Recipes

Let’s take a look at the other Fall Flavors being shared today

• Apple Crumb Quick Bread from Food Lust People Love
• Apple Raisin Bread from A Shaggy Dough Story
• Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
• Buttermilk Wheat Bread from Magnolia Days
• Eggless Apple Sage Cheddar Scones from Spill the Spices
• Fall Harvest Bread from Hezzi-D’s Books and Cooks
• Fig Focaccia from My Catholic Kitchen
• Harvest Grains Bread from Hostess At Heart
• Mr. Potato Bread from What Smells So Good?
• Multigrain Bread With Seeds from Sneha’s Recipe
• Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
• Pumpkin Bread from la cocina de Aisha
• Pumpkin Breadfrom Sara’s Tasty Buds
• Pumpkin Bread Rolls from SpiceRoots
• Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
• Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
• Pumpkin, Poppy & Papaya Seeded Breadsticks from G’Gina’s Kitchenette
• Pumpkin Raisin Bagels from Cook’s Hideout
• Pumpkin Saffron Yeast Biscuits from The Schizo Chef
• Pumpkin Scones from A Baker’s House
• Pumpkin Sourdough Bread from Passion Kneaded
• Schiacciata Con L’uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
• Sesame Seeded Semolina Bread from Karen’s Kitchen Stories
• Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni