Apple and Sharp Cheddar Scones
Recipe by Deb Perelman at Smitten Kitchen, adapting The Perfect Finish by Bill Yosses and Melissa Clark
Apple and cheddar make a persuasive case for a breakfast that sits between sweet and savory. Smitten Kitchen’s version combines roasted apple pieces with sharp cheese in a substantial wedge.
At the Brunch God table
Our pick for the table is a pot of black tea and a plate large enough to show off the scones without stacking them. Let the apple and cheese lead. These also suit a small brunch alongside eggs, where a single scone can replace the usual slice of toast.
Original recipe selection and serving commentary by Brunch God. This feature is not a report of kitchen testing.