a thrilling threesome

Uh...no. Not that kind of threesome. Get your minds out of the gutter.

If you're thinking to yourself that I seem to be on some sort of scone kick, you're right. They're a pretty versatile breakfast option, and it's easy to be creative with them and even easier to bring your ideas to fruition. I don't want to brag*, but I can bring a batch of scones together in under ten minutes**.

*Of course I do.
**I think I'll time myself next time and see just how quickly I can get 'er done.

The scones you see before you are my current favorites. They're a unique combination of sweet and savory, with thyme sneaking in there and disrupting everything you thought you knew about scones. I was skeptical about the apple-cheddar blend (I do not believe it's an acceptable duo for pies, but to each her own), but it works very well in this application. The nutmeg is a surprisingly enjoyable aspect as well.

Cheddar Apple Thyme Scones (CAT scones!)(not to be confused with cat scans)
Makes 12
Ingredients:

• 3 cups all-purpose flour
• 1/2 cup plus 2 teaspoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 6 tablespoons butter, cold and cubed
• 1 cup buttermilk
• 1 apple, peeled, cored, and diced
• 4 ounces cheddar cheese, diced
• 1 teaspoon dried thyme

Directions:
Preheat oven to 375 degrees F.
Combine the first six ingredients and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the buttermilk, apple, and cheese using a fork until everything is moistened and then turn the batter out onto a floured surface.
Form the dough into two 6-inch wide disk about an inch in height.
Apply an egg wash and sprinkle with thyme, then cut each disk into 6 wedges.
Transfer the wedges to a baking sheet with about 2 inches between them and bake for 20-25 minutes.