Spelt apple cheddar savoury scones bake up golden in about 20 minutes, with a tender wholegrain crumb studded with melted cheddar and small pockets of diced apple.
The spelt flour gives the scones a nutty base, lighter than standard whole wheat but still full of fiber. Sharp cheddar and firm diced apple balance each other, so the scones taste savory with a faint sweetness at the edges.
I dice the apple small and pat it dry before mixing. Grated apple releases too much moisture and the centers turn gummy instead of light.
These scones work for a weekend brunch table or a quick lunch with soup. You can mix the dry ingredients the night before and finish the dough in the morning.
Why You’ll Love This Recipe
- Tender wholegrain crumb from light spelt flour
- Savory-sweet balance from sharp cheddar and apple
- Ready in under 45 minutes start to finish
- Dry mix prepped ahead for faster morning baking
Ingredient Notes
- spelt flour: Light or white spelt flour gives the best rise and a tender crumb. Wholegrain spelt works too but the scones bake denser.
- cheddar: Use a sharp or mature cheddar for the strongest flavor. Gruyere or aged gouda work as a substitute.
- apple: Pick a firm, tart apple like Granny Smith or Braeburn. Dice it small and pat it dry so the dough doesn’t turn wet.
- butter: Keep the butter cold and cubed until the moment you rub it in. Cold fat is what makes the crumb flaky.
- egg: One large egg binds the dough and adds richness. It also thins the milk for the egg wash.
- milk: Whole milk keeps the dough tender. Buttermilk works too and adds a slight tang.
- baking powder: Use fresh baking powder for a good rise. Old baking powder gives flat, dense scones.
- mustard powder: A small pinch adds background depth to the cheddar. Skip it if you don’t have any on hand.
Spelt Apple Cheddar Scones: Baked Until Golden
Description
Wholegrain spelt flour keeps these baked scones tender, while sharp cheddar and diced apple give each bite a savory-sweet balance.
Ingredients
Instructions
- Heat the oven to 200 C / 400 F and line a 13 x 18-inch / 33 x 46 cm sheet pan with parchment.
- Whisk the spelt flour, baking powder, salt, and mustard powder together in a large mixing bowl.
- Rub the cold cubed butter into the flour with your fingertips until the mixture looks like coarse breadcrumbs.
- Stir in the 120 g cheddar, diced apple, and thyme, if using, until evenly coated in flour.
- Whisk the egg with 120 ml of the milk in a small bowl. Pour into the dry mixture and fold with a fork just until the dough clumps together; do not overmix.
- Turn the dough onto a floured surface and pat gently into a round disk about 4 cm / 1.5 inches thick.
- Cut the disk into 8 wedges with a bench scraper or sharp knife. Space them out on the sheet pan.
- Chill the shaped scones for 10 minutes in the fridge. This firms the butter again and helps the scones hold their height.
- Brush the tops with the remaining milk and scatter over the 20 g cheddar.
- Bake for 18 to 22 minutes, until well risen and deep golden on top and at the edges.
- Cool on the pan for 5 minutes, then move to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 9g45%
- Cholesterol 65mg22%
- Sodium 380mg16%
- Potassium 205mg6%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 10g20%
- Vitamin A 490 IU
- Vitamin C 1 mg
- Calcium 160 mg
- Iron 1 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 2 mcg
- Thiamin 0.11 mg
- Riboflavin 0.15 mg
- Niacin 1.5 mg
- Vitamin B6 0.1 mg
- Folate 14 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 250 mg
- Magnesium 45 mg
- Zinc 1.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Dice apple small and pat dry to avoid a wet dough.
- Keep butter cold for a flaky crumb.
- Chill shaped scones 10 minutes before baking for better rise.
- Fresh baking powder matters; old powder gives flat scones.
