Apple Cheddar Scones
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Apple Cheddar Scones

Apple Cheddar Scones

Diced apples and sharp cheddar pair deliciously in a tender scone.

Servings: 74 servings (1 serving = 1 Scone)
INGREDIENT
WEIGHT
MEASURE
Water, cold approx. 50°F
2 lb 8.00 oz
5 cups
Gold Medal™ Buttermilk Biscuit Mix (11765)
5 lb
1 box
Apples, fresh, diced
2 lb
6 each
Cheddar cheese, sharp, shredded
2 lb
8 cups
Sage, ground
1 Tbsp
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
2 oz
1/2 cup
  1. Add water to mixing bowl. Add remaining scone ingredients, and mix using rubber spatula approx. 30 strokes or until soft dough forms. Do not overmix.
  2. Divide dough in half to approx. 5 lb 8 oz each. Lightly sprinkle flour on work surface.
  3. Roll dough out into 12x16-inch rectangle 1/2-inch thick. (Use biscuit rails to assist in rolling out, and add flour as necessary to prevent sticking.)
  4. Cut dough vertically into (4) equal strips. Cut dough horizontally into (4) equal strips to create 3x4-inch squares.
  5. Cut squares diagonally to create 2.75 oz triangles. Place triangles on lightly greased or parchment-lined full sheet pans in 4x4 pattern.
  6. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
400°F
7-9 minutes
Standard Oven
450°F
11-13 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.

  • For faster, easier prep, drop scone dough evenly spaced on greased or parchment-lined full sheet pans.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Scone
Calories
190
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
400mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
2g
Protein
5g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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