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Apple & Cheddar Mini Scones

Cheese and sage go well with apples, so why not put them all in scones? These mini ones make a fall brunch, tailgate or party even more fun. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 10 min.
  • Makes
    32 scones

Ingredients

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 1 large egg, room temperature
  • 3/4 cup vanilla yogurt
  • 3 tablespoons 2% milk, divided
  • 1/3 cup shredded peeled apple
  • 1/3 cup shredded sharp cheddar cheese
  • 1 tablespoon minced fresh sage
  • 1 tablespoon sugar

Directions

  • Preheat oven to 425°. In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg, yogurt and 2 tablespoons milk; stir into crumb mixture just until moistened. Stir in apple, cheese and sage.
  • Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each portion into a 6-in. circle. Cut each circle into 8 wedges; cut each wedge in half.
  • Transfer to parchment-lined baking sheets. Brush tops with remaining milk; sprinkle with sugar. Bake 10-12 minutes or until golden brown. Serve warm.
For regular-size scones: Do not cut wedges in half. Bake as directed, increasing baking time to 12-14 minutes. Makes: 16 regular scones.
Nutrition Facts
1 mini scone: 109 calories, 7g fat (4g saturated fat), 23mg cholesterol, 159mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 2g protein.
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