Recipe from


  • 7 tbsp. Butter, Divided
  • 1/2 Large Granny Smith Apple, Peeled, Cored And Chopped Fine
  • 1 c. All-purpose Flour
  • 1/2 c. Soft White Wheat Flour (Whole Wheat Pastry Flour)
  • 1 tbsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/2 c. Shredded Extra Sharp Cheddar Cheese, Plus More For Sprinkling
  • 1 Egg White
  • 2 tbsp. Maple Syrup
  • 6 tbsp. Applesauce
  • 2 tbsp. Buttermilk


Preheat oven to 425ºF. Line a baking sheet with parchment paper.

Melt 1 tablespoon butter in a skillet over medium-low heat. Add apple and sauté until tender, about 8 minutes. Remove from heat to cool.

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Cut remaining butter into small pieces and scatter pieces over the flour mixture. Cut into the flour with a pastry cutter until mixture resembles coarse crumbs. Stir in the cheddar cheese.

In a small bowl, whisk together egg white, maple syrup, applesauce, and buttermilk. Pour over the flour/butter mixture and stir just until combined. 

Transfer dough to a generously floured work surface. Pat out to an 11×7-inch rectangle. Spread the cooled apples on top of the dough, leaving a bit of the dough exposed along one long edge. Roll up the dough lengthwise, like cinnamon rolls. Slice into triangles or rectangles. Place on prepared baking sheet, 2 inches apart, and sprinkle with extra shredded cheese.

Bake in preheated oven for about 12 minutes, or until the bottoms of the scones are deep golden brown. Remove to rack to cool. Store scones wrapped in wax paper in an airtight container at room temperature for a few days.

Available at the Oakmont Farmer’s Market 10/18:

-Butter and cheese available from Conebella Farm

-Eggs available from Lindenhof Farm

-Apples available from North Star Orchard

-Maple syrup available from Ridge Valley