Cheddar scones stuffed with tart autumn apples and onion. Flaky and tender, sweet and savory.

This recipe has been significantly changed from it’s original incarnation. I layered the apple and onion in the middle. I used King Arthur self rising flour instead of All Purpose.

Below is the original fiction that accompanied the recipe.

“What’s that?” Her hands are covered in butter but she’s scratching her nose oblivious and the cabinet doors are also buttered and floured- ready to bake.
The homey scent of apple and onion floats around her like a homespun halo. She turns towards you and repeats the question, the tip of her nose decidedly not dairy free.
But you’ll forgive her, even before your first bite, you always do. She’s got a way about her, she’s a damn song lyric and yet still a real woman. The detritus of her baking is why you see her in your future- why she is your future.
“Wash your hands,” you say. But somehow, now, with the heat of the oven behind you and her face so close to your own you are thinking of other things, of memories not yet made and how delicious they will taste.

Inspired and adapted from the smitten kitchen’s autumnal ode . Original post is from 2014 rephotographed and re-imagined in 2023

Apple and Onion Scones with Sharp Cheddar

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Ingredients

1 tart apple (2 small or one large) thinly sliced
1 cup white or yellow onion about half of one large onion thinly sliced
2 cups King Arthur self rising flour
2 ½ tsps sugar
6 T 85 grams frozen grated unsalted butter
½ cup 65 grams shredded sharp white cheddar cheese
1/2 cup cream
1 large egg

Instructions

Preheat Oven to 375
On a parchment lined baking sheet sprinkle the apple and onion slices with a pinch of salt and with about a tsp of sugar. Oven roast the onion and apple pieces for 10-15 minutes until both are softened. Remove to cool but leave the oven on.
In a medium bowl toss together the flour, sugar, frozen shredded butter and cheese and return to fridge or freezer
Whisk together the large egg and the cream and add to flour mixture. Stir with a fork to combine, the mixture will be shaggy and dry. (you can wrap in plastic wrap and refrigerate at this point to help the moisture absorb into the flour if you have time) Don’t over mix.
Scrape the shaggy mess onto a clean surface and roll and fold to combine
Once the dough stays mostly together (usually after three fold and rolls) Pat into a rectangle and roll out until about a half inch thick
Add the apple onion mixture down the middle of the rectangle (reserving a few pieces for the top if desired
Fold sides over top of apple onion mixture and press down slightly with rolling pin
Top with remaining onion and apple bits and cut into wedges
Place on a parchment or silpat lined baking sheet. Brush tops with remaining egg and cream mixture
On middle rack of oven bake for about 20 minutes at 375 for small wedges. (begin checking at 15 minutes, may take 20 or 25 minutes)
Best still warm from the oven