Apple Cheddar Mini Scones Recipes

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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



Apple Cheddar Scones image

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.

1-3/4 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1 cup buttermilk
1 cup shredded cheddar cheese
1 cup diced peeled apples

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



Apple Cheddar Scones image

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.

2 large firm, tart apples (granny smiths work great)
11/2 c all purpose flour
1/4 c granulated sugar (plus a little for dusting)
1/2 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold butter (not margarine) , diced
1/2 c shredded cheddar (i use mild cheddar but sharp works well for more flavor)
1/4 c heavy cream
2 large eggs (1 for batter & 1 for wash)
(if desired, cinnamon and sugar mixture to sprinkle on after egg wash instead of plain sugar.)

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



Apple Cheddar Scones image

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!).

1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple cider or 1/4 cup unsweetened apple juice
1 3/4 cups all-purpose flour
1/3 cup yellow cornmeal, preferably stone-ground
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3/4 cup grated cheddar cheese
1/2 cup finely diced dried apple (can also use fresh diced apples)

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



Apple Cheddar Scones image

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.

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter or 1/3 cup margarine
1 cup buttermilk
1 cup shredded cheddar cheese (4 ounces)
1 cup diced peeled apple

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