Apple and Cheddar Scones
By July 18, 2012Published:
- Yield: 6 large scones (6 Servings)
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 1 hr 10 mins
These lovely scones are a perfect breakfast or dessert food, from smittenkitchen.com.
- 2 firm, tart apples
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
- 1/2 tablespoon baking powder
- 1/2 teaspoon unsalted butter plus extra for egg wash
- 6 tablespoons unsalted butter chilled and cut into 1/2 inch chunks
- 1/2 cup cheddar cheese shredded
- 1/4 cup heavy cream
- 2 large eggs
- Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper. Peel and core apples, then cut them into chunks. Place them in a single layer on the baking sheet and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
- Meanwhile, sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not over mix.
- Generously flour a counter top and place the dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll the dough into a 1 ¼-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
- Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar.
- Bake until firm and golden, about 30 minutes. Cool for 10 minutes. Eat immediately.