My roommate Jin is leaving to Brazil, for four whole months, tomorrow morning. She has a long flight with multiple layovers that are sure to make her a little unhappy since airport food isn’t the greatest. As such I decided to make some scones for her to take on her trip.

G says the scones were lovely… but I watched him smear a tsp or so of butter on each bite so I am not confident we can trust his opinion on this one. Boys! How could it not be good with all that butter!? For the rest of us who may not even add extra butter… I think they are good. But I won’t make this recipe again. Perhaps I was just a little disappointed since I originally wanted to make cinnamon apple scones which would have been more sweet than savory. But my refusal to leave the house to get proper ingredients dictated what was and was not an option.

Cheddar Apple Scones

1 3/4 cup flour

1 tbsp. plus 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tbsp. plus 1 tsp. white sugar

3/4 cup buttermilk

1 egg

4-tbsp. plus 1 tsp. cold butter cut into small pieces

1/2 cup cheddar cheese, grated on the large side of a grater

1/3 cup cheddar cheese, grated on the fine side of a grater – reserve for top of each scone

2 apples, peeled, seeded and cut into small chunks

1 beaten egg, reserve for brushing the tops of the scones

Preheat oven to 400 F

Combine dry ingredients – flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined.

Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients. Set aside.

Using a pastry blender cut the butter into the flour mixture.

Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball.

Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.

Arrange scones on a baking tray that is lined with a silpat. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.

Bake 12 to 15 minutes, or until that golden brown stage.