Scones, in my book, get a bad rep. Most people think they are flavorless rocks. In reality, scones are the perfect blend of muffin and biscuit. The key to a perfect scone is to NOT over mix. Scones should be mixed just enough that the dough starts to bind. That's it! You can then form, by hand, a flat circle and roll out to desired thickness and cut. The more you mix the tougher they become.
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!
1Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
2Peel, 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.
3Meanwhile, in a separate bowl, sift together flour, sugar, baking powder and salt. Set aside.
4In a separate bowl, blend together butter, cheese, cream and one egg.
5Coarsely chop cooled apple slices and stir into butter mixture.
6Mix 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.
7Turn 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.
8Line your baking sheet with parchment paper again. Place each scone on prepared pan leaving roughly 2 inches between the scones.
9Beat 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.
10These 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.