APPLE CHEDDAR SCONES
I serve these golden scones for brunch. Add a scoop of ice cream and they make a great dessert. -Jeanne Alexander, Qualicum Beach, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 253 calories, Fat 12g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 457mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
APPLE CHEDDAR SCONES
Scones, in my book, get a bad rep. Most people think they are flavorless rocks. In reality, scones are the perfect blend of muffin and biscuit. The key to a perfect scone is to NOT over mix. Scones should be mixed just enough that the dough starts to bind. That's it! You can then form, by hand, a flat circle and roll out to...
Provided by Teresa Jacobson
Categories Other Breakfast
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
- 2. Peel, core and slice apples into sixteenths. Place them in a single on prepared baking sheet. Bake in preheated oven for about 20 minutes or until the slices are dry to the touch and slightly colored. Allow to cool completely.
- 3. Meanwhile, in a separate bowl, sift together flour, sugar, baking powder and salt. Set aside.
- 4. In a separate bowl, blend together butter, cheese, cream and one egg.
- 5. Coarsely chop cooled apple slices and stir into butter mixture.
- 6. Mix butter mixture into flour mixture just until it begin to come together. (I mix with my hands so I am sure to not over mix.) It's ok to have large chunks of butter as this will add moisture to the scone as it bakes.
- 7. Turn dough onto a lightly floured surface, and mold into a disc shape. Flour your rolling pin (or press it out with your fingers) and roll to about 1/2 inch in thickness. Cut into 6 triangular pieces.
- 8. Line your baking sheet with parchment paper again. Place each scone on prepared pan leaving roughly 2 inches between the scones.
- 9. Beat remaining egg in a bowl and brush on each scone and sprinkle each scone with sugar or cinnamon and sugar, if you prefer. Bake @ 375 degrees F. for about 20-30 minutes until firm and golden brown. Cool on wire rack.
- 10. These freeze well prior to baking. To prepare from frozen, brush with egg wash, sprinkle with sugar and bake as above but for perhaps a little longer.
APPLE CHEDDAR SCONES
These are wonderfully light and moist scones- a perfect meeting of sweet and savoury. The recipe is from the fabulous Dorie Greenspan and is printed in her cookbook "Baking: From My Home To Yours".
Provided by blucoat
Categories Scones
Time 40m
Yield 12 scones
Number Of Ingredients 12
Steps:
- Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- Stir the egg, buttermilk and apple cider together.
- Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right.
- Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
- Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.).
- Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).
APPLE CHEDDAR SCONES
These are wonderful for brunch or add a scoop of ice cream and they make a great dessert. This recipe came from Taste Of Home magazine.
Provided by keen5
Categories Scones
Time 42m
Yield 8 Scones, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the first five ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in buttermilk just until moistened.
- Gently fold in the cheese and apples.
- Turn onto a floured surface; knead 10 times.
- Pat into a 9-inch circle.
- Cut into eight wedges.
- Separate wedges and place on a greased baking sheet.
- Bake at 450 degrees for 12-15 minutes or until golden brown.
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