Apple, Rye and Cheddar Scones with Whipped Sage Brown Butter
5
- Prep Time45 mins
- Total Time2 hrs 5 mins
- Makes9
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
These hearty scones are great for breakfast or brunch, as a side for soups or stews or paired with salad for a light lunch. Only bake as many as you need since they are best enjoyed fresh. Wrap the remaining scones individually and toss in the freezer to bake up whenever you’re in the mood.—Camilla Wynne
Scones
1 1⁄2 cups (210 g) all-purpose flour
1 1⁄2 cups (210 g) rye flour
2 tbsp baking powder
1 tbsp granulated sugar
1 tsp salt
1/2 cup (115 g) cold unsalted butter, cubed
1 cup diced, peeled apples
3/4 cup diced old cheddar cheese
3/4 cup buttermilk
3/4 cup plus 1 tbsp 35% cream, divided
1 large egg yolk
Flaked sea salt, optional
Whipped Sage Brown Butter
1/2 cup (115 g) unsalted butter
1/4 cup sage leaves, about 20
1/2 tsp maple syrup
1/4 tsp flaked sea salt
Instructions
Scones: Line a baking sheet with parchment. Combine flours with baking powder, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until combined, then increase speed to medium-low. Beat in cubed butter until incorporated, with some pea- to olive-sized pieces remaining. Reduce speed to low. Beat in apples and cheese until just combined. With mixer running, pour in buttermilk and 3⁄4 cup cream until a shaggy dough forms.
Turn dough out onto a lightly floured surface and fold it over itself a few times. Pat into a 7-in. square. Cut into thirds horizontally and vertically to make 9 square scones. Arrange on prepared sheet and refrigerate until firm, at least 1 hr.
Place rack in centre of oven, then preheat to 375F.
Whisk egg yolk with remaining 1 tbsp cream in a small bowl. Brush tops of scones with egg mixture. Sprinkle with flaked sea salt and season with pepper. Bake until golden brown, about 35 min.
Sage Butter: Meanwhile, melt 1⁄2 cup butter in a medium frying pan set over medium-high. Add sage leaves. Cook, stirring often, until sage is crispy and butter is a shade darker and smells nutty, about 5 min. Strain into a medium heat-proof bowl. Transfer sage leaves to a paper-towel-lined plate.
Refrigerate sage butter, stirring every 10 min, until it thickens and turns opaque, about 30 min. Add maple syrup and flaked sea salt. Whisk vigorously until butter is light and creamy. Serve scones warm with sage brown butter and fried sage leaves, if desired.
Kitchen tip
Use a flavourful cooking apple that holds its shape well when baked, like Mutsu.
Make-ahead tip
Freeze raw scones in an airtight container for up to 3 months. Bake from frozen, adding 5 more min to baking time.