Apple Cheddar Scones

After today, I will be taking a short hiatus from posting (just a few days) as I go down to Philly to visit my grandmother.  Of course I’ll be bringing my computer, as I can’t be separated from it, and yes, she does have Internet, but sadly it’s a dial-up connection.  Tonal modem that cuts off the phone line and all.

I don’t even want to think about how long it would take to upload a photo onto her computer.  Let alone 5.  So, if I can find some magical bars of wireless somewhere, I’ll try and post, but if not, a few days isn’t so bad.

Hopefully these scones will tide you over.  I don’t know what it is about them, but they are the most delicious scones ever.  They are like crack scones.  They are seductive and enticing in all the right (or wrong) ways, and I had to freeze a large portion of them to keep myself from devouring the whole batch and depriving Luke of their amazingness.

Words truly are not sufficient to describe them; they are ineffable.  I’ve totally been waiting to use that word in a sentence.  Anyway, make these scones.  They will make your house smell great.  I would advise sharing them, otherwise you may fall victim to their spell and end up with scone crumbs all over the floor and a belly ache.

Apple Cheddar Scones

Adapted from Smitten Kitchen

Makes 8 scones

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 salt, plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
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. Line baking sheet with parchment paper, or grease with cooking spray.

Peel and core apples, then cut them into one-sixteenths. (Chunks, not slivers.) 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.  Cut in the cold butter with fingers or forks until the butter is pea-sized.  Cut the apples chunks into bite sized pieces, and add them, as well as the, cheese, cream and one egg, stirring until just combined with a wooden spoon.

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 8 wedges. Transfer them to a baking sheet that has either been greased 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. With a spatula, lift them to a wire rack to cool for 10 minutes. Remember, you’ve been warned.



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