Apple Cheddar Oat Scones

Apple Cheddar Oat Scones

These Scones came out really incredible – I might have to make a batch for the Meet on Friday – that is if I’m not inspired to make something else before then. I usually don’t have quick-cooking oats on hand, but last time I ran out of Rolled Oats and bought some more, I accidently grabbed the wrong container, and ended up with the quick-cooking. They work for this recipe, given the short cook time and lower moisture level. The Apples were really good – a little bit of texture, but not too much. If you’ve got it (I didn’t), Decorator’s sugar would look beautiful sprinkled on top of these instead of the regular sugar I used.


  • 1 Granny Smith Apple; cored and chopped
  • 1 Braeburn Apple; cored and chopped
  • 1 cup Shredded Cheddar Cheese
  • 10 oz Flour
  • 5 oz Whole Wheat Pastry Flour
  • 5 oz Quick-Cooking Rolled Oats
  • 1 cup Brown Sugar
  • 2 tbls + 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 2 tsp Salt
  • 1 stick Butter
  • 4 tbls Shortening
  • 1 cup Heavy Whipping Cream
  • 1 cup Milk
  • 1 tsp Vanilla


  • Preheat Oven to 450°
  • In a large bowl, mix together the flours, oats, baking powder, soda and salt
  • Add the Shortening and the butter to the flour mixture, and gently rub together to form crumbs
  • Mix the brown sugar in to the butter/flour mixture
  • Toss the Apples and Cheese in flour mixture
  • Stir the Vanilla, cream, and milk together
  • Add the Cream mixture to the flour mixture, stir just until combined (dough will be very sticky)
  • Drop by large spoonful on to parchment lined baking sheet
  • Bake on middle rack of oven for 15-20 minutes, or until golden brown

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