These are slightly more involved than most scone recipes I make, due to the roasting of the apples and the shredding of the cheese, but I would like to say: WORTH IT. I've had my eye on this recipe from Smitten Kitchen for several years and finally had a chance to make them on a late morning. I had two wrinkly Mutsu apples leftover from fall apple trips and used those for this recipe. Their paleness and the paleness of the white cheddar (from Canada) makes for a deceptively monochromatic scone. But the flavor is anything but.
I will point you to Deb's recipe for step-by-step photos and a different method for the recipe, and merely copy and paste the ingredients here. I made them my normal scone method which I will put below, but that is not her original instructions.
Apple and Cheddar Scones
(from Smitten Kitchen!)
Makes 6 generous scones
2 firm tart apples
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut
into 1/2-inch cubes plus additional for baking sheet if not lining it
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs (NOTE: only one go INTO the scones - JennyBakes)
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed
this meant chunks, not slivers.) Placed them in a single layer on a
baking sheet lined with parchment paper and bake them until they take on
a little color and feel dry to the touch, about 20 minutes. They will
be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Cut chilled butter into chunks and rub into dry ingredients with fingertips. Stir in cheese and apples. Beat together ONE egg and cream, and pour over the mix, stirring the most minimum required to bring the dough together and not one bit more.
Generously flour your counter top and place the scone dough on top of
it. Sprinkle with flour. Use a rolling pin to gently roll (or use your
hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut
circle into 6 wedges. Transfer them to a baking sheet that has either
been buttered or lined with a fresh sheet of parchment paper. Leave at
least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the
scones with egg wash and sprinkle them with remaining tablespoon of
sugar. Bake until firm and golden, about 30 minutes. With a spatula,
lift them to a wire rack to cool for 10 minutes.
Notes from JennyBakes:
-Well I misread the recipe originally and had to dump out the TWO eggs plus cream I'd mixed together.
-I only baked for 20 minutes and they could have gone longer but I'm skeptical about the 30 in my oven, anyway.
-I added more than 1/2 cup cheese. I just shredded what I had on hand and used it. So they were a bit cheesy (this was not a bad thing.)
-I did not add salt to my egg wash. I was worried about getting too salty.....