These cheesy einkorn apple scones are the EPITOME of fall! They are the perfect partner to tea, quick and easy to whip up and are a low-sugar pastry. I love the combo of apples and cheese, because I always have a hard time deciding between sweet and savory. These scones are the best of both worlds!
We try to have a proper tea time at least once a week (doesn’t always happen!) and these scones regularly debut… much to everyone’s delight!

If you have a stockpile of dried apples, this recipe is perfect for those. But even if you don’t, you can thinly slice the apples and dry them out in the oven for 20 minutes. They don’t need to be completely dry— we’re just trying to eliminate the soggy factor that usually accommodates adding fruit to baked goods! I thinly slice them, then chop them into smaller pieces.
These are outstanding with einkorn flour, but any flour will work. Of course you can use basic all purpose flour. However, if you’re a grain nerd like me, this is a great place to use soft varieties like einkorn, spelt, khorasan, or soft white!

Ingredients:
2 firm tart apples
1 1/2 cups (195g) whole grain einkorn flour
1/4 cup of whatever your favorite granulated sweetener is
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional (reduce to 1/4 tsp if using salted butter)
6 tablespoons frozen butter, thinly sliced (which crumble when frozen)
1/2 cup sharp cheddar, shredded
1/4 cup heavy whipping cream + 2 tablespoons for cream wash
1 large egg

Instructions for cheesy einkorn apple scones:
Preheat oven to 350.
Thinly slice the apples and lay them out on a baking sheet lined with parchment paper. Bake to dehydrate them for about 20 minutes. It’s okay if they’re still a little moist— we just want to eliminate the bulk of moisture in the apples.
While apples are dehydrating, mix flour, sweetener, baking powder and salt together. If using freshly ground flour, place in the freezer for a few minutes to cool it off. Grab your frozen butter while you’re in there!
Thinly slice the butter. Since it is frozen, it will mostly crumble, and that’s what we want! Once flour is cool, mix butter crumbles into it.
Grate the cheese and add it to the flour mixture.
Once apples are finished baking, lift the parchment paper off the pan and place the apples in the freezer to cool off quickly. Once cool, chop into smaller chunks and add to the flour mixture.

Set the oven up to 375.
In a separate bowl, mix heavy whipping cream and egg. Once thoroughly mixed, pour into flour mixture. Quickly work to combine without over-mixing.
Dump out onto a lightly floured surface. Using a bench scraper, continue to work the flour from the bowl into the dough. I like to use the scraper instead of my hand because it’s not as warm and won’t over mix like my hands might. Once the flour is incorporated, scoop the dough up onto the bench scraper and heavily flour the surface. Place dough on top of floured surface, and shape into an 8 inch disc.
Slice the dough into 8 triangles, like a pie.
If you are pre-making this for an event, you can pause here and wrap it up in plastic wrap. Place in refrigerator if you’ll be using it within a few days. If you’re pre-making these for a rainy day in the future, place the wrapped dough into a ziplock freezer bag. Freeze for up to 3 months.
Separate the triangles, and place them on a baking sheet or, my favorite, a preheated cast iron pan. Baste the tops with heavy cream. Sprinkle chunky salt or sugar on top.
Bake for 30 minutes. Let cool on a rack for 5-10 minutes before diving in!
Are scones your favorite tea pairing?
Comment below and let me know if, like me, you were well into adult hood before you learned that these are actual scones. The deep fried pancake batter variety we grew up calling scones are more akin to funnel cakes at the fair than a proper scone! Oh, small towns… how I love you!!
Cheesy Einkorn Apple Scones

Cheesy Einkorn Apple Scones are the perfect partner for any brunch or tea. The fact that they are low in sugar makes them the magic spot between sweet and savory. As a bonus, they come together quickly!
Ingredients
- 2 firm tart apples
- 1 1/2 cups (195g) whole grain einkorn flour
- 1/4 cup of whatever your favorite granulated sweetener is
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt plus additional (reduce to 1/4 tsp if using salted butter)
- 6 tablespoons frozen butter, thinly sliced (which crumble when frozen)
- 1/2 cup sharp cheddar, shredded
- 1/4 cup heavy whipping cream + 2 tablespoons for cream wash
- 1 large egg
Instructions
- Preheat oven to 350.
- Thinly slice the apples and lay them out on a baking sheet lined with parchment paper. Bake to dehydrate them for about 20 minutes. It’s okay if they’re still a little moist— we just want to eliminate the bulk of moisture in the apples.
- While apples are dehydrating, mix flour, sweetener, baking powder and salt together. If using freshly ground flour, place in the freezer for a few minutes to cool it off. Grab your frozen butter while you’re in there!
- Thinly slice the butter. Since it is frozen, it will mostly crumble, and that’s what we want! Once flour is cool, mix butter crumbles into it.
- Grate the cheese and add it to the flour mixture.
- Once apples are finished baking, lift the parchment paper off the pan and place the apples in the freezer to cool off quickly. Once cool, chop into smaller chunks and add to the flour mixture.
- Set the oven up to 375.
- In a separate bowl, mix heavy whipping cream and egg. Once thoroughly mixed, pour into flour mixture. Quickly work to combine without over-mixing.
- Dump out onto a lightly floured surface. Using a bench scraper, continue to work the flour from the bowl into the dough. I like to use the scraper instead of my hand because it’s not as warm and won’t over mix like my hands might.
- Once the flour is incorporated, scoop the dough up onto the bench scraper and heavily flour the surface. Place dough on top of floured surface, and shape into an 8 inch disc.
- If you are pre-making this for an event, you can pause here and wrap it up in plastic wrap. Place in refrigerator if you’ll be using it within a few days. If you’re pre-making these for a rainy day in the future, place the wrapped dough into a ziplock freezer bag. Freeze for up to 3 months.
- When ready to bake, slice the dough into 8 triangles, like a pie.
- Separate the triangles, and place them on a baking sheet or, my favorite, a preheated cast iron pan.
- Baste the tops with heavy cream. Sprinkle chunky salt or sugar on top.
- Bake for 30 minutes. Let cool on a rack for 5-10 minutes before diving in!



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