Apple-Rye Cheddar Breakfast Scones

Ingredients

Scones

• 1½ cups (190 g) all-purpose flour
• ½ cup (60 g) rye flour
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• ½ tsp fine salt
• ¼ tsp black pepper
• 6 tbsp (85 g) cold unsalted butter, diced
• 1 cup (115 g) shredded sharp cheddar
• 1 small crisp apple, cored and finely diced, ¾ cup (90 g)
• ¾ cup cold buttermilk
• 1 large egg
• 1 tbsp all-purpose flour, for shaping

Sandwich finish

• 3 tbsp unsalted butter, softened
• 1 tbsp Dijon mustard
• 8 oz (225 g) ready-to-eat sliced roast turkey
• 2 tbsp whole milk, for brushing scones
• 1 tbsp water, for warming turkey

Equipment

Baking sheet, mixing bowl, pastry cutter or fork

Allergens and ingredient notes: Wheat, rye, milk, egg; Dijon contains mustard. Check turkey labels.

Step by step

1. Mix all-purpose flour, rye flour, baking powder, sugar, salt and pepper. Cut in cold butter until pea-sized pieces remain. Fold in cheddar and finely diced apple. Whisk cold buttermilk with egg and fold into the flour just until a shaggy dough forms.
2. Dust the work surface with shaping flour. Pat dough into an 8-inch disc about 1 inch thick; cut into eight wedges. Transfer to a lined baking sheet with 2 inches between wedges and refrigerate 15 minutes. Heat oven to 400°F (200°C).
3. Brush tops with the measured milk and bake 22–28 minutes until deeply golden and centers no longer look wet or doughy. Cool on a rack 10 minutes before splitting so the crumb sets.
4. Mix softened butter with Dijon. Warm ready-to-eat turkey covered in a skillet over low heat with 1 tbsp water for 2–3 minutes until steaming; drain any water. This uses cooked deli roast turkey, not raw turkey.
5. Split each scone, spread one-eighth of the mustard butter on its cut faces and add 1 oz turkey. Close and serve warm. The eight wedges each make one breakfast sandwich.

The Devotti twist: Apple is folded directly into a peppery rye-cheddar scone, which becomes the bread for a mustard-butter breakfast sandwich.

Make ahead and storage

Refrigerate scones, turkey and mustard butter separately within 2 hours; use within 3 days. Reheat filled sandwiches to 165°F (74°C), or freeze unfilled baked scones up to 1 month.