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.
Good for snacks:-)
LikeLike
They sure are! The only problem is, it’s nearly impossible to stop once you’ve started. These are addictive!!
LikeLike
Lovely – I made some apple and cheddar bread recently and it’s a great combination.
LikeLike
Oh, I bet that was delicious! I had had apple and cheddar combined in salads and on sandwiches before, but I hadn’t tried it in a baked good! I must say, I’m hooked!
LikeLike
These sound delicious! Creative combination of ingredients 🙂
LikeLike
Thank you! They are SO good! 🙂
LikeLike
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!
LikeLike
They are the perfect welcome to
Autumn! I felt so festive, and the house smelled amazing. I hope you get a chance to try them soon! 🙂
LikeLike
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.
LikeLike
I’m glad this was here for you prepared to open! Thank you for reading! 🙂
LikeLike
[…] Roast Potatoes For: Kelsey, your white cheddar and roasted apple scones would be the perfect complement to our lamb […]
LikeLiked by 1 person
[…] Year: White Cheddar and Roasted Apple Scones Two Years: Peanut Butter and Miel Cheerio […]
LikeLike
[…] the butter ahead of time (Brown Butter, Goat Cheese, and Chive Biscuits), or mix sweet and savory (White Cheddar and Roasted Apple Scones), or add cream cheese for tang (White Chocolate, Fresh Cranberry, and Cream Cheese Scones). My […]
LikeLike
[…] Year: White Cheddar and Roasted Apple Scones Two Years: Peanut Butter and Miel Cheerio […]
LikeLike