Savory Apple and Gruyere Scones
These Savory Apple and Gruyere Scones perfectly balance sweet and savory flavors, combining the tartness of fresh apples with the nutty depth of aged Gruyere. Perfect for fall brunches, afternoon teas, or as an elegant starter for dinner parties.
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Cutter
Ingredients
For the scone dough
- 2 cups all-purpose flour substitute with white whole wheat flour for added nutrition
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves chopped (rosemary or sage work beautifully too)
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup unsalted butter cold and cubed
- 1 cup aged Gruyere cheese shredded (substitute with smoked gouda or sharp cheddar if preferred)
- 1 firm apple like Honeycrisp or Granny Smith, peeled and diced into ¼-inch cubes
- 1/4 cup walnuts chopped (optional)
- 3/4 cup heavy cream cold, plus more for brushing
- 1 large egg
For the topping
- 1/4 cup Gruyere cheese shredded
- flaky sea salt
- fresh cracked black pepper
- 1 tablespoon fresh thyme leaves
Instructions
- Whisk together the flour, baking powder, salt, chopped thyme, and black pepper in a large bowl until well combined.
- Add cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work quickly to incorporate the butter until the mixture resembles coarse crumbs with a few larger butter pieces remaining (about the size of small peas).
- Gently fold in the shredded Gruyere cheese, diced apple pieces, and walnuts (if using) until evenly distributed throughout the mixture.
- Whisk together the cold heavy cream and egg in a small bowl, then pour into your flour mixture. Stir with a fork just until the dough begins to come together. It should look somewhat shaggy and not completely uniform.
- Turn the dough onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Cut into 8 wedges and transfer to a parchment-lined baking sheet.
- Place the sheet in the refrigerator and chill for 30 minutes.
- Preheat your oven to 400°F (200°C).
- Before baking, brush the tops of the scones with a little heavy cream, then sprinkle with the remaining Gruyere, fresh thyme leaves, sea salt, and black pepper.
- Bake for 22-25 minutes until the scones are golden brown and the cheese is bubbly and slightly crisp at the edges.
- Allow to cool for 10 minutes before serving.
Notes
- For best results, make sure all your ingredients are cold before starting.
- Don't overwork the dough to ensure flaky, tender scones.
- These scones stay fresh at room temperature in an airtight container for up to 2 days.
- For longer storage, wrap individual scones tightly in plastic wrap and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes.
- Don't overwork the dough to ensure flaky, tender scones.
- These scones stay fresh at room temperature in an airtight container for up to 2 days.
- For longer storage, wrap individual scones tightly in plastic wrap and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm in a 300°F oven for 10 minutes.
Nutrition
Calories: 375kcalCarbohydrates: 30gProtein: 10gFat: 24gSaturated Fat: 14gCholesterol: 85mgSodium: 550mgFiber: 1.5gSugar: 3g
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