Puffed Quinoa Granola Bars

Apple Cheddar Scones

Special Equipment:

  • KitchenAid® 13-cup food processor with dicing kit, dough blade and shredding disc
  • 2 sheet pans
  • parchment paper
  • large mixing bowl
  • sharp knife or bench scraper
  • pastry brush


  • 2 (416g) Granny Smith apples, peeled and cored
  • 1 teaspoon (5g) lemon juice
  • 3 cups (408g) all-purpose flour, plus more for hands and work surface
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon (14g) baking powder
  • 3/4 cup (150ml) heavy cream (plus 3 tablespoons for brushing)
  • 2 large (100g) eggs
  • 1 teaspoon (4g) pure vanilla extract
  • 2 sticks (226g) unsalted butter, sliced in half lengthwise and frozen
  • 6 ounces (168g) extra sharp white cheddar cheese

For finishing:

  • sparkling sugar (or granulated sugar works, too)
  • shredded cheddar cheese
  • Yield: 12 servings
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

Method of Preparation

  1. Prepare two sheet pans by lining them with parchment paper. Set aside.
  2. Insert the dicing kit into the KitchenAid® 13-cup food processor and secure the lid. Turn the machine to low speed, then drop the prepared apple slices through the feed tube. Turn off the machine and pour the diced apples into a separate bowl. Toss in lemon juice and set aside. Return the work bowl to the machine base
  3. In a glass measuring cup with a pour spout, mix the heavy cream, eggs and vanilla extract. Whisk to fully incorporate and set aside.
  4. Insert the dough blade into the food processor. Add the flour, sugar, salt, and baking powder to the food bowl. Then, insert the shredding disc into the food processor and secure the lid. Turn the machine to low speed and insert the butter through the feed tube and use the food pusher to push the butter through the shredder. Then, insert the cheese through the feed tube and use the food pusher to push the cheese through the shredder. Turn off the machine, remove the shredding disc, then re-secure the lid and return the machine to low speed. Immediately pour the liquid mixture through the feed tube and allow the mixture to mix for 10 seconds. (NOTE: the mixture will be very crumbly.)
  5. Remove the mixture from the work bowl into a large mixing bowl. Use your hands to work the mixture so it adheres, then add in the diced apples and use your hands to work them evenly into the mixture. Separate the dough in half. (NOTE: To avoid overly dense scones, work the dough as little as possible. Messy and a bit crumbly is a good thing!)
  6. Generously flour your work surface and gently form half of the dough into a circle about 10” wide and 1 ½” tall. Then, using a sharp knife or bench scraper, cut the circle in half, and each half into three triangles. Repeat with the second half of the dough.
  7. Arrange the triangles onto your prepared sheet pans with at least 3” of space between all sides of the scones. Generously brush the exterior of the scones with heavy cream. Then, sprinkle sparkling sugar and additional grated cheese (if desired).
  8. Place the trays in the freezer to chill the scones for at least 15-20 minutes before baking. While chilling the dough, preheat the oven to 400°F/204°C. Bake scones for 22-25 minutes, or until golden brown at edges and lightly golden on top.

KitchenAid® 13-cup food processor

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