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

This recipe produces exceptionally light and crispy scones. The cheddar flavor is somewhat assertive (I used sharp), but nicely balanced by the apple. I used a very coarse turbinado sugar on top (on the egg wash). Start to finish took me about 75 minutes.

There are three sources of milk fat in this recipe - cheese, butter, and cream. This seemed excessive to me, and so I substituted nonfat milk for the cream, and they taste great.

I had cut in the butter, then tried to use my wimpy hand mixer for the rest of the ingredients. But the mixer was supposed to also chop up the semi-dried apples. A sticky mess ensued when I dug them out of the semi-mixed batter and chopped them up. Worry about over-mixing led me to empty the bowl too soon - lots of flour and barely mixed in butter. I very gently kneaded it (2 times). No problems, it worked out fine.

Final note --- I formed a freeform rectangle, and cut it into about 10 scones, and underbaked by 4 or 5 minutes.

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