Apple Cheddar Scones

Heat the oven to 190°C (375°F). Line a large baking sheet with parchment rated for this temperature. Peel and core the apple, then cut it into small, roughly 5 mm pieces so it can be distributed through the dough.

Whisk the flour, sugar, salt and baking powder in a large bowl. Grate the cold butter into the flour, or cut it in with a pastry cutter, until the mixture has uneven coarse crumbs and a few small butter pieces.

Toss the grated cheddar and chopped apple through the flour mixture. Add the cold cream and fold gently just until a shaggy dough forms. If loose dry flour remains, add a little more cream, one teaspoon at a time. Do not knead it smooth.

With lightly floured hands, divide the dough in half. Gently press each half into a disk about 4 cm (1 1/2 inches) thick. Cut each disk into six wedges. Space the twelve wedges at least 2.5 cm (1 inch) apart on the prepared sheet; use a second sheet if needed rather than crowding them.

Bake for 25 to 30 minutes until the tops and edges are lightly golden. Break open a centre scone to check that the crumb looks baked rather than wet or doughy. If necessary, return the tray to the oven in short intervals and recheck.

Rest the scones on the pan for 5 minutes, then move them to a rack. Serve warm. Once completely cool, refrigerate leftovers in a covered container within 2 hours and use within 2 to 3 days. Reheat in a moderate oven until hot; freeze well wrapped for longer storage.