Apple and Cheddar Scones

Page: smittenkitchen.com/2010/10/apple-and-cheddar-scones/

Cuisine: North American | Course Type: Breads

(5 reviews)

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Recipe Review

Deb at Smitten Kitchen calls these scones "October on a parchment-lined baking sheet" and I think she's nailed it. These are wonderful and dead-easy.

Perfect for a late afternoon snack. Or as an accompaniment to a fall soup and salad meal (e.g. the butternut squash and apple soup from Fine Cooking magazine and the salad with wild mushrooms in the Barefoot in Paris cookbook).

10/15 -- Served with a "clean out the produce drawer" pasta and bean and veggie soup. Also a salad of shaved fennel and mushrooms on a bed of mesclun with a lemon vinaigrette.

(4) useful  

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