Our cooking club theme this month was “Apples”. I decided to make these Apple Thyme Cheddar Scones from the website of a Western dairy company named Challenge. We can’t buy Challenge butter around here, but I still liked this recipe for savory scones. It’s the fall version of my late summer classic Zucchini Cheddar Biscuits.
The ingredients came together very easily, and I was able to resist that strong urge to add more flour at the end. I pressed the dough into more of a rectangle than a circle, so instead of triangles, I made small squares. Note that my oven does run a little hot, but these scones were quite browned in 20 minutes, so watch them carefully.
The scones were a nice complement to our apple-themed meal, although I might use fresh herbs instead of dried for more intensity next time. If you go apple picking and come home with a big tote of apples, save one for this recipe.