Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter, cut into ½-inch cubes
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 2½ tablespoons baking powder
- 2 teaspoons salt
- 1½ cups sharp cheddar cheese, coarsely grated
- 1 Granny Smith apple, peeled and cored, diced into ¼-inch cubes
- 1½ cups chilled heavy cream, plus more for brushing
- 3 tablespoons black and white sesame seeds
Instructions
- Preheat oven to 425 degrees. Freeze butter for 10 minutes before using.
- Whisk together flour, sugar, baking powder, and salt in a large bowl. Quickly cut, and then use your fingertips to blend the cold butter into the dry mixture until it resembles a coarse meal. (No piece should be bigger than the size of a pea.) Then, use a fork or a wooden spoon to mix the cheese and apples into the flour-butter mixture.
- Create a well in the center of the dry ingredients and pour in the heavy cream. Working from the center, combine the wet and dry ingredients. The flour should look saturated but it’s okay if there are still some dry spots—just don’t overmix!
- Transfer the dough and any loose floury bits to a lightly-floured surface. Quickly knead the dough until it comes together fully. With your palms, flatten the dough into a 1-inch circle. Use a lightly floured knife and divide the dough into 8 triangles, and then place the triangles onto a parchment-lined baking sheet.
- Place the scones in the freezer for 10 to 15 minutes, which will help the scones firm up and retain their shape during baking. Remove from the freezer, brush the tops of scones with extra heavy cream, and sprinkle with sesame seeds over top.
- Bake until the scones are golden brown and the bottoms lift easily, about 17 to 25 minutes. Let scones cool before serving.