Apple Cheddar Scones
This delicious recipe is adapted from a recipe in The Perfect Finish, a lovely dessert book. These are as close to perfect as a scone can get!
2 largefirm, tart apples (granny smiths work great)
11/2 call purpose flour
1/4 cgranulated sugar (plus a little for dusting)
1/2 Tbspbaking powder
6 Tbspcold butter (not margarine) , diced
1/2 cshredded cheddar (i use mild cheddar but sharp works well for more flavor)
1/4 cheavy cream
2 largeeggs (1 for batter & 1 for wash)
·(if desired, cinnamon and sugar mixture to sprinkle on after egg wash instead of plain sugar.)
How to Make Apple Cheddar Scones
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- Peel, core and slice apples into sixteenths. Place them in a single on prepared baking sheet. Bake in preheated oven for about 20 minutes or until the slices are dry to the touch and slightly colored. Allow to cool completely.
- Meanwhile, in a separate bowl, sift together flour, sugar, baking powder and salt. Set aside.
- In a separate bowl, blend together butter, cheese, cream and one egg.
- Coarsely chop cooled apple slices and stir into butter mixture.
- Mix butter mixture into flour mixture just until it begin to come together. (I mix with my hands so I am sure to not over mix.) It's ok to have large chunks of butter as this will add moisture to the scone as it bakes.
- Turn dough onto a lightly floured surface, and mold into a disc shape. Flour your rolling pin (or press it out with your fingers) and roll to about 1/2 inch in thickness. Cut into 6 triangular pieces.
- Line your baking sheet with parchment paper again. Place each scone on prepared pan leaving roughly 2 inches between the scones.
- Beat remaining egg in a bowl and brush on each scone and sprinkle each scone with sugar or cinnamon and sugar, if you prefer. Bake @ 375 degrees F. for about 20-30 minutes until firm and golden brown. Cool on wire rack.
- These freeze well prior to baking. To prepare from frozen, brush with egg wash, sprinkle with sugar and bake as above but for perhaps a little longer.