These scones are a true nod to autumn comfort: sharp cheddar, earthy thyme, and a spoonful of spiced apple butter on the side. They’re flaky yet hearty, with savory richness balanced by just a touch of sweetness from the apple butter. Served warm, they capture the essence of a fall kitchen — cozy, fragrant, and nourishing. 

Better Basics Better Bread Flour brings these scones to life with its strong protein content and careful stone-milling process. The flour gives the dough strength and lift, resulting in tall, tender scones with a satisfying crumb. Its natural nutrient retention also means each bite is as nourishing as it is delicious. 

Nutritional Note: 

The combination of cheese and freshly milled flour makes these scones rich in protein and calcium, which support bone health. If you’d like a lighter option, they can also be made with half whole milk and half Greek yogurt to boost protein content while keeping the dough tender. 

Recipe: 

Flour: Better Bread Flour

Makes: 8 scones 

Ingredients: 

• 2½ cups (325 g) better bread flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp sea salt
• ½ cup (113 g) cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• ¾ cup (180 ml) cold buttermilk
• 1 egg, beaten (for egg wash)
• ½ cup good-quality apple jam (store-bought or homemade) 

Method: 

1. Preheat oven to 400°F and line a baking sheet with parchment paper. 
2. In a large bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in butter with a pastry cutter or your fingertips until pea-sized pieces form.
4. Stir in cheddar and thyme. Pour in buttermilk and mix just until a shaggy dough forms—do not overwork.
5. Turn out onto a floured surface, pat into a 1-inch thick disk, and cut into 8 wedges.
6. Transfer to baking sheet, brush tops with egg wash.
7. Bake 15–18 minutes, until golden and puffed.
8. Serve warm, split open with a generous spoonful of apple jam.