apple white cheddar scones

Time for apple season!!
I've told you before that I didn't truly know what apple season meant until I lived on the East coast.
But, now that I'm here?
Let's do super-cool-and-yummy-things-with-apples!
:)

Like scones.
I have a bit of a love affair with scones.
And these are just heavenly.
You'll see.

Apple White Cheddar Scones
Makes 6.
Taken from the Smitten :)
Freezes beautifully, individually wrapped and unbaked
2 firm tart apples (1 pound)
1 1/2 cups flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup sharp cheddar, shredded (white is recommended)
1/4 cup heavy cream
2 large eggs


Position a rack at the center of oven and preheat oven to 375*. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths1 chunks. Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
*The Smitten's tip: Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.*
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use your hands to pat the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has been lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.