I’ll turn down a doughnut for a scone any day. Call me crazy, but fried dough never did it for me. Tender, flaky pseudo-biscuits, though? Bring ’em on! I first began my foray into scone-making probably 10 years ago now, when I started making chocolate chip scones, which have since become my mom’s most-requested baked good. Since then, I’ve played around with different sweet and savory versions and have created a serious list of awesome scone recipes.
A couple of years ago, I met a girlfriend for lunch and I had an apple, Gruyere and bacon panini. It was surprisingly one of the most amazing sandwiches I’ve ever had. I decided to turn that sandwich into a scone, but replaced the bacon with some fresh sage for a pop of fall flavor.
You can use any type of apple you’d like – whatever your favorite variety is, chop it up and throw it in here! I usually buy Gala apples for eating, but we were all out, so I used a lone Red Delicious apple in here, which was fabulous. I know in the past, folks have asked if there is a substitute for the Gruyere cheese because it can be hard to find and a little pricey. You could definitely go with a regular Swiss cheese in its place, it will just be a little less mild.
While scones are typically a breakfast or brunch feature, I’m all about eating them as snacks and dessert, as well :) There’s never a bad time for a good scone!
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining. Stir the chopped apple, Gruyere and sage into the mixture, making sure that everything is evenly coated in flour.
Pour the heavy cream into the flour mixture and, using a wooden spoon, gently stir until all of the cream has been absorbed. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
Pat the dough into a 9-inch circle (it should be 1-inch thick). Using a 2½-inch round cutter, cut out circles and place on the prepared baking sheet, gathering scraps and repeating until no dough remains.
Bake until the scones are set and golden brown, about 20 to 25 minutes. Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature. Store the scones in an airtight container at room temperature for up to 3 days.