by Kelley of Mountain Mama Cooks
If my palate could pick anywhere in the world to live, it would be in a little white house at the intersection of sweet and savory. A place where all desserts are salted and the savory dishes have a sweet component. The houses are quaint and the skies are blue. Sounds dreamy, doesn’t it? In my culinary imagination, it doesn’t get any better. Or tastier.
In all seriousness, I have a strong affinity for all things with both a sweet and savory note. The more I develop recipes, the more I find myself creating dishes that are sweet yet savory, or savory yet sweet. These scones are a perfect example of my dual taste preference and – if I do say so myself – one of my more successful creations. The sweet apples pair excellently with the nuttiness of the Wisconsin Swiss cheese. Although subtle, the sage and scallions give the scone depth and add to its savory taste. A touch of sugar in the dough and the seasonal apples are a sweet surprise when you bite in. And because you can never have enough cheese, I added grated Swiss to the scone dough as well as sprinkled on top. The crispy, cheesy edges are THE BEST.
These scones are ideal for a fall brunch menu as they truly fall somewhere between a dessert scone and a savory scone. Not too sweet and just enough savory that they hit the spot. The scones also freeze beautifully so they can easily be made ahead and gently reheated. I have been enjoying them toasted in the morning with butter and jam, and last night they made a great addition to a big bowl of soup to round out dinner.
By Kelley of Mountain Mama Cooks
Servings: Makes 12 scones
3 cups flour
1 teaspoon kosher salt
2 tablespoons sugar
1/2 cup (4 ounces) cold butter, cubed
1 cup (4 ounces) Wisconsin Swiss cheese, grated and divided
3/4 cup apples, peeled and diced
2 tablespoons fresh scallions, chopped
2 teaspoons fresh sage, minced
1 1/4 cups cold buttermilk
Preheat oven to 375°F and line baking sheet with parchment paper.
In stand mixer, combine flour, salt and sugar. Mix on low. While on low, add butter several cubes at a time until all the butter has just mixed in. Add 3/4 cup Wisconsin Swiss cheese, apples, chopped scallions and minced sage. Mix on low until incorporated.
Slowly add buttermilk, stirring with wooden spoon until evenly moist dough starts to form. A few flour pockets are fine, don’t over mix!
Remove dough from bowl and roll into 1/2-inch-thick circle on well-floured surface. Cut into 12 wedges. Place scones on parchment-lined sheet. Bake in preheated oven for 15 minutes before rotating pan and sprinkling with remaining 1/4 cup Wisconsin Swiss cheese. Bake additional 10-15 minutes until scones are golden and cooked through. Cool before serving.