(45 minutes; makes 16 mini scones)
You can tell I was raised in New England, because apple + cheddar is one of my favorite combos. A hearty autumn/winter scone that’s ideal for breakfast or teatime. My kids love these.
1. Preheat oven to 375F. Peel, core, and cut apple into big chunks (about 16), roast on a foil-lined baking sheet for 20 minutes. Let cool.
2. While the apple chunks are cooling, mix the flour, baking powder, and salt into a mixing bowl.
3. Work in the butter with your fingers to make an uneven crumbly mixture. Stir in half the cheese.
4. In a separate bowl, combine beaten eggs and milk. Add wet mixture to dry, and stir to create a fairly wet dough.
5. Cut apple pieces into smaller dice, then work them into the dough, reasonably evenly.
6. Press dough into a molded scone pan (spray first with baking spray for easy release), or spoon onto parchment paper on a baking sheet for drop scones.
7. Top with the remaining cheese, and bake 20-25 minutes until cooked through, with the cheese nicely browned. Turn out onto a wire rack to cool. Serve warm or room temperature.