Sourdough Apple Cheddar Scones

My sourdough apple cheddar scones are the perfect balance between sweet and savory! They’re inspired by the way my grandpa used to eat apple pie, with a slice of cheese. My husband has always thought I was weird for enjoying cheese with apples but these scones changed his mind! I hope you find them as fun and enjoy them as much as we do! This recipe includes a video tutorial so you can make it alongside me, step-by-step!

This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!

If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.

If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!

Inspiration Behind My Sourdough Apple Cheddar Scones Recipe

My grandpa used to eat apple pie with a few slices of cheddar cheese. The first time I saw him do that, I remember thinking, “What the heck is he doing?” But then I tried it one day and couldn’t believe how delicious it was! I had been missing out the whole time.

Then, when my husband and I met, I told him about the combo, and he thought I was the weirdest person (in a good way, haha!) for eating cheese and apples together.

Years later, here I am developing a sourdough apple cheddar scone recipe, and he loves it! His first bite ended with him rolling his eyes with a smirk on his face. He couldn’t believe he was actually eating cheese and apples together after all this time, and actually enjoying it!

Oh, what a fun memory this recipe has created! Now he finally knows what I’m talking about when I say cheese and apples go good together!

What Does an Apple Cheddar Scone Taste Like?

Each bite gives you a little saltiness from the scone, savoriness from the cheddar cheese, and a slight sweetness from the apples. It’s hard to describe, but it’s the best savory-sweet combo.

Why We Love This Recipe and So Will You!

These scones are so fun to make and serve! Here are a few reasons we love this recipe, and we think you will too:

• Quirky Combo: The cheese and apple mix isn’t something people usually put together, but it works so well!
• Perfect for Any Occasion: Because these scones don’t have any sugar and the sweet, savory balance is perfect, you can serve them any time of day.
• Simple Instructions: The steps are simple to follow, and they’re beginner-friendly.
• Wholesome Ingredients: Each ingredient is wholesome, no junky additives here.
• Great for Fall: These scones are perfect for using up those orchard-picked apples, sharing with friends, enjoying on a chilly morning, and embracing the autumn season.

The Best Apples for these Scones

I recommend using Pink Lady apples, but any sweet, crisp apple will work great! Some options include Golden Delicious, Braeburn, and Honeycrisp. I don’t recommend using tart apples like Granny Smith or any apple that is mushy.

Why Make Scones with Sourdough Discard?

When you make scones with sourdough discard, you get fermentation benefits from the sourdough starter’s cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This long fermentation is optional but adds even more fermentation benefits!

My Tips for Making Apple and Cheddar Scones

• Use cold-stick butter, never margarine.
• Use a box grater (cheese grater) to shred butter instead of cutting it into the flour with a fork.
• Avoid overworking your dough.
• Make sure your sourdough discard isn’t super runny.
• Dice the apples into small bite-sized pieces so they cook evenly.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements

• all-purpose flour: this is a great base for making scones
• salt: I like to use sea salt
• baking powder: I always use an aluminum-free version
• cold salted stick butter: it has to be cold, it can’t be margarine
• shredded cheddar cheese: mild or medium cheddar is best and I like to get a block and shred it at home
• apples: I recommend using a sweet, crisp apple like a Pink Lady, Honeycrisp, or Golden Delicious
• sourdough discard: you can also use fed starter if you choose
• milk: I like to use whole milk but you can use any

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• mixing bowl
• box grater
• unbleached parchment paper
• large sheet pan
• peeler
• cutting board

How to Make Sourdough Apple Cheddar Scones

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Make the Scone Dough

Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper or lightly grease it with butter and a dusting of flour.

Rinse apple(s) with water and pat dry. Then peel, core, and dice them into small chunks. Set aside. 

Combine flour, salt, and baking powder in a large bowl.

Grate butter with a large holed cheese grater or use a fork to cut butter into pea-sized pebbles in the flour. Stir to evenly distribute.

Add in shredded cheese and diced apples. Stir to evenly distribute.

Add in sourdough starter and milk. Mix the ingredients until a dough forms then use your hands to combine the excess flour into dough. (If dough is too wet, your starter is more hydrated than mine. Add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Add a few tablespoons of extra buttermilk.)

Shape the Scones

Turn scone dough out onto the countertop. Use your hands to knead the dough for 10-15 seconds to incorporate any excess flour. Don’t over knead it.

Lightly dust the workspace with flour (under the dough as well). Then use your hands to shape it into a 2-3-inch tall disk.

Take a knife or bench scraper and cut disk into 8 pieces, like a pie.

Bake the Scones

Place scones on the prepared baking sheet one by one, about 2 inches apart.

OPTIONAL: If you’d like more fermentation benefits or to give yourself more time before baking, you can place this sheet pan of scones into the fridge up to 24 hours before baking. The cultures from the sourdough starter will ferment the other ingredients during this time. Cover the top with another sheet pan or parchment paper to prevent drying out. When you’re ready to continue, bake straight from the fridge. You may need to add a few extra minutes to the baking time.

Bake for 18-22 minutes at 400 degrees Fahrenheit until fully baked through. The bottom of the scones should be golden brown.

Video Tutorial

Our Favorite Ways to Serve Apple Cheddar Scones

You can serve these scones for breakfast, lunch, snack time, teatime, or any other occasion. They really are a great option any time of day. Here are a few ways we enjoy them:

• For lunch alongside uncured turkey or bacon.
• As a snack in the afternoons, heated in the toaster oven.
• For breakfast on Saturday mornings when we want something special.

Ideas for Sharing

• Take a batch to a dinner party or family you’re staying the night with as a host gift.
• Take them to fall parties, potlucks, and gatherings.
• Bake a batch for a friend or neighbor to show how much you care for them.
• Donate a batch to your local church office staff or food bank (if they’ll take them).
• Bake a batch for your priest or pastor to say thank you.

How to Store

Store scones in an airtight container for 3-4 days at room temperature or 5 days in the fridge. They are best enjoyed within 3 days for freshness.

How to Freeze

Best Way to Reheat Scones

I like to pop scones into the oven or toaster oven at 400 degrees for about 5 minutes. This reheats them while keeping the texture.

Frequently Asked Questions

More Sourdough Scone Recipes to Try

If you’re looking for more simple sourdough scone recipes, try a few of these fun recipes:

• Sourdough Apple Butter Scones
• Sourdough Derby Pie Scones (chocolate chip walnut scones)
• Sourdough Orange Scones with Orange Glaze
• Sourdough Jalapeno Popper Scones
• Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
• Savory Sourdough Ham and Cheese Scones

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome

Recipe

Sourdough Apple Cheddar Scones

Molly LaFontaine

My sourdough apple cheddar scones are the perfect balance between sweet and savory! They're inspired by the way my grandpa used to eat apple pie, with a slice of cheese. My husband has always thought I was weird for enjoying cheese with apples, but these scones changed his mind! I hope you find them as fun and enjoy them as much as we do!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Snack

Cuisine American

Servings 8 scones

Ingredients

  

• 2 cups all-purpose flour
• 1 tsp sea salt
• 2 tsp baking powder
• 8 Tbsp cold salted stick butter
• 1 cup shredded mild cheddar cheese
• 1 cup peeled & diced apples (about 1 large or 2 small apples)
• 1 cup sourdough discard
• 1/2 cup milk

Instructions

 

Make Scone Dough

• Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper or lightly grease it with butter and a dusting of flour.
• Rinse apple(s) with water and pat dry. Then peel, core, and dice them into small chunks. Set aside.
• Combine flour, salt, and baking powder in a large bowl.
• Grate butter with a large holed cheese grater or use a fork to cut butter into pea-sized pebbles in the flour. Stir to evenly distribute.
• Add in shredded cheese and diced apples. Stir to evenly distribute.
• Add in sourdough starter and milk. Mix the ingredients until a dough forms then use your hands to combine the excess flour into dough. (If dough is too wet, your starter is more hydrated than mine. Add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Add a few tablespoons of extra buttermilk.)

Shape Scones

• Turn scone dough out onto the countertop. Use your hands to knead the dough for 10-15 seconds to incorporate any excess flour. Don’t over knead it.
• Lightly dust the workspace with flour (under the dough as well). Then use your hands to shape it into a 2-3-inch tall disk.
• Take a knife or bench scraper and cut disk into 8 pieces, like a pie.

Bake Scones

• Place scones on the prepared baking sheet one by one, about 2 inches apart.
• OPTIONAL: If you’d like more fermentation benefits or to give yourself more time before baking, you can place this sheet pan of scones into the fridge up to 24 hours before baking. The cultures from the sourdough starter will ferment the other ingredients during this time. Cover the top with another sheet pan or parchment paper to prevent drying out. When you’re ready to continue, bake straight from the fridge. You may need to add a few extra minutes to the baking time.
• Bake for 18-22 minutes at 400 degrees Fahrenheit until fully baked through. The bottom of the scones should be golden brown.

Video

Notes

For more information about storage, freezing, and serving please see the blog post.

Sourdough Baking Disclaimer

I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.

Did you make this recipe?

Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome

This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). 

Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!

Keyword sourdough apple cheddar scones