Snack of the Day: Cheddar Apple Scones Recipe

April 30, 2007 | Posted by Allison as Bread Recipe, Snack Recipes at 8:10 am | Comments »

Good Monday morning to you! I trust your weekend was spent relaxing & getting all those projects done that have been waiting for you.

Well folks, the month of April is about to pass us by & bring May with it. So, Snacks of the Day will soon be replaced with something else delicious, with that said, let’s make sure to enjoy today’s Cheddar Apple Scones Recipe!

Ingredients:

1 3/4 cup flour
1 tbsp. plus 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. plus 1 tsp. white sugar
3/4 cup buttermilk
1 egg
4-tbsp. plus 1 tsp. cold butter cut into small pieces
1/2 cup cheddar cheese, grated on the large side of a grater
1/3 cup cheddar cheese, grated on the fine side of a grater – reserve for top of each scone
2 apples, peeled, seeded and cut into small chunks
1 beaten egg, reserve for brushing the tops of the scones

What’s Next:

Preheat oven to 450 F 0r 230 C.

Combine dry ingredients – flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined. Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients.

Add the cold butter into the flour mixture. Using a pastry blender, or your hands, work butter into flour until butter is broken into little pieces and the mixture is crumbly. Work quickly so butter does not soften up too much.

Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball. Do not over mix dough or it will become tough.

Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.

Place cuts close together to reduce the amount of scrap dough. Dough scraps can be gently kneaded together and reused. Arrange scones on a baking tray – it is okay if they touch. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.

Bake 12 to 15 minutes, or until that golden brown stage.

Eat well & Laugh often!

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