It's easy to see that sweet and salty has definitely been done, some might even venture to say overdone.
You can't put your hand out these days without hitting a cupcake topped with bacon or salt sprinkled directly onto a chocolate cookie. While some of the combinations seem like a stretch, I've yet to find one that I wasn't open to at least trying.
Because when it hits the mark just right, sweet and salty has to be one of the best collaborations out there, and is also one of my favorite ways to enjoy food.
The fusion of sweet and salty in these scones is spot on. Salty white cheddar cheese with subtly sweet granny smith apples brought together in a crumbly and tender dough was one of the best scones I've had in a long while.
I enjoyed mine warm from the oven, but even slightly cooled these are still impressive. Best enjoyed on the day their made, with the batch only making six I think you'll find reason to share.
Or not. They're that good.
Yes these require a bit more arm muscle than the average scone, but not by much, and the results are worth the extra few minutes of prep.
Sweet and salty at its near best.
Apple White Cheddar Scones
Servings: 6 scones
- 2 large (1 lb) granny smith apples (or other firm)
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 Tbsp baking powder
- 1/2 tsp salt (plus additional for egg wash)
- 6 Tbsp cold unsalted butter (cubed)
- 1/2 cup (2 1/2 oz) shredded white cheddar cheese
- 1/4 cup heavy cream
- 2 eggs
- sugar for sprinkling
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper/ Peel, core, and chop apples into small (but not minced) pieces. Place apples on baking sheet in an even layer and bake for 20 minutes or until slightly browned and slightly drying out. Leave oven on, and place apples in freezer for a few minutes until cool to the touch.
Whisk flour, sugar, baking powder, and salt together in a medium bowl. When apples are cool add them with butter, cheese, heavy cream, and egg to the bowl of an electric mixer. Sprinkle flour mixture on top and mix on low speed until ingredients just come together and dough is formed. It will be sticky that's ok.
Turn dough onto a well floured surface and sprinkle with more flour. With floured hands work dough together into a disk and flatten into a 6-inch circle. Cut dough into six equal triangles. Line cooled baking sheet with parchment paper or silicon baking mat and transfer triangles to it (leaving 2 inches between each triangle). Beat remaining egg with a pinch or salt and brush the tops of scones with egg wash. Sprinkle each scone lightly with sugar.
Bake for 30 minutes until tops are golden brown. Cool on sheet on wire rack for 5 minutes and then transfer directly to wire rack to cool another 5 minutes. Serve warm or at room temperature.