Wednesday, October 27, 2010

Apple Cheddar Scones

Are you tired of bagels and muffins? Grown weary of omelets and scrambles? Then these scones are for you!! They are not just relegated to breakfast either, you can enjoy them all day long. I bet they are best within a few hours of baking, though I've never had them last that long to find out.

If you don't have a stand mixer, you could make these by hand- roughly chop the half-baked apples and then stir well with a wooden spoon into the butter, add the rest of the wet, then the dry ingredients. It'll take some elbow grease to mix up, but it should be fine. At some point though, you gotta ask yourself, why don't I have a stand mixer? Hells no.

Apple Cheddar Scones
makes 6 large scones

2 firm, tart apples, such as granny smith
1.5 C AP flour (195 grams)
1/4 C + 1 TB white sugar
1/2 TB baking powder
1/2 ts kosher
6 TB unsalted butter, very cold, 1/2" dice
3/4 C white cheddar cheese (or yellow, if you don't mind the aesthetics)
1/4 C heavy whipping cream
2 large eggs

Fire up the hotbox to three seven five. Place a rack dead center.

Peel the apples and then cut each into sixteenths. That's dividing by half four times, you can cut the last into chunks or slices. Line a baking sheet with parchment and lay out the apple pieces. Bake for about 20 minutes, they will soften and look dry on the surface. Let cool completely by stashing in the freezer while making the dough.

In a large bowl, add the AP flour, sugar, baking powder, and salt. Sift or whisk together well, then set aside. In the bowl of your stand mixer with the paddle attachment, add the butter, cooled apple pieces, cream, cheese, and one of the eggs. Sprinkle the flour mixture over while mixing on low, mix until just formed. Do not over mix. Turn out on a surface dusted with flour, and using your hands, shape into a 6" circle, about 1.25" high. A rolling pin can be of assistance if needed, just don't crush the damn thing or press it too much. Handle lightly, and it will love you back. Cut into 6 wedges, then place on a sheet pan lined with parchment. Leave at least 3" between the scones.

Crack the remaining egg in a small bowl and whisk with a pinch of salt. Brush this egg wash on top of each scone, then sprinkle with about a TB of sugar. Bake for 30 minutes or until nicely golden brown and all delicious looking, then cool on a wire rack for at least 10 minutes. Well, 8 minutes might be all you can wait.

You gotta be excited with those chunks of apples and butter....

If you have some apple or pumpkin butter handy, you're feeling pretty good about now.

This is a good start to an October weekend morning. Fall isn't so bad after all.

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