Skip to main content

The Globe and Mail

Apple and smoked cheddar scones with walnut butter

Show Mother just how much you appreciate her with scones with walnut butter

Servings: 8 to 10

The scone

1 ½ cups flour

2 tablespoons sugar

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon black pepper

5 tablespoons cold butter

1 Empire apple, diced

¼ cup Applewood smoked cheddar, diced

2 large eggs

¼ cup milk

Walnut butter

½ cup unsalted butter at room temperature

¼ cup walnuts, chopped


The scone

Preheat oven to 400 F. Place parchment paper on a baking sheet and set aside. In a large bowl, sift together flour, sugar, baking powder, salt and pepper. Cut in butter with pastry cutter or fork until large pieces are broken up. In another bowl, whisk together milk and eggs. Add egg mixture, apple and cheese to flour, stirring until dough comes together. Spoon one generous tablespoon of dough per scone onto baking sheet. Bake until golden brown (approximately 20 minutes). Transfer scones to wire racks to cool. Serve warm with walnut butter.

Walnut butter

Add butter and walnuts to food processor. Pulse until large chunks are broken up.

Report an error

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨