Apple Thyme Cheddar Scones

2 cups all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons Danish Creamery Butter; cold and
    cut into 1/2-inch cubes
2 teaspoons fresh thyme leaves (or 3/4 teaspoon
    dry whole leaf thyme)
3 ounces (1 cup) grated sharp Cheddar cheese, divided
1 Granny Smith apple; peeled, cored and chopped (1 cup)
1/2 cup buttermilk
1 egg

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, baking soda and salt in a 2- to 3-quart mixing bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 3/4 cup cheese, breaking up clumps and coating cheese with flour mixture.

Combine buttermilk and egg. Stir buttermilk mixture, thyme and apples into flour/cheese mixture; mix until dry ingredients are moistened. Gather dough into a ball and knead against the sides and bottom of the mixing bowl (if necessary dust hands with 1/2 tablespoon flour). Turn dough and press loose pieces until they adhere and the bowl is fairly clean. Form into a ball and place on buttered or parchment lined baking sheet; pat into 8-inch circle. Cut into 8 wedges and separate pieces 1/2-inch apart. Sprinkle wedges evenly with remaining cheese.

Bake 20 - 25 minutes or until lightly browned.

Yield: 8 scones

Source: Challenge package recipe developed by Challenge Home Economist.

Recipe and photograph provided courtesy of Challenge Dairy.