White Cheddar and Roasted Apple Scones

White Cheddar Roasted Apple Scones // Queen Smithereen.

White Cheddar Roasted Apple Scones // Queen Smithereen.

White Cheddar Roasted Apple Scones // Queen Smithereen.

White Cheddar Roasted Apple Scones // Queen Smithereen.

One Year: Creamy Tomato Soup.

White Cheddar and Roasted Apple Scones
Adapted from Smitten Kitchen (in words, not in ingredients)
Makes 6 generous scones

2 firm tart apples (I recommend Granny Smith), peeled and cored
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 salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Cut the apples into one-sixteenths sized chunks. Place them in a single layer on a baking sheet lined with parchment paper 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 (you can speed this up in the fridge). Leave oven on. Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in a large bowl, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture in thirds and, with your fingertips, cut and rub the butter into the flour. This might seem awkward with the apple chunks in there, but they’re going to ooze and break apart as the scones bake, anyway. Do this until it comes together into a shaggy dough. Do not over mix. Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Gently knead the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a buttered baking sheet. 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. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway. Scones are best the day they are baked.

Advertisements

14 comments

Add Yours
  1. Jessamine in PDX

    Cheddar and apples are the perfect combination. I have been wanting make Smitten Kitchen’s scones forever but somehow I always forget to follow through. Maybe this will be my “Welcome Autumn” weekend baking project. They sound so amazing!

    Like

  2. Christian Xavier Haas

    I just read this, while winding down, as it’s my bedtime…because I open tomorrow. I don’t know who I will be working with, but I will be there.

    Thanks for this, friend.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.