My sister is always telling me she can’t do the Tuesdays with Dorie recipes at home. Too many pans, too many steps, weird ingredients.
Jennifer, this one is for you: Apple Cheddar Scones.
You probably have most of the ingredients right now. And if you don’t, this is a great recipe for substitutions. Not feeling the apples? Replace the half-cup of apple juice with water and the half-cup of dried apples with something else (e.g. smoked bacon, country ham, sausage, dried blueberries, dried cranberries). Or trade the cheese for toasted walnuts or pecans.
Seriously, you don’t even need a rolling pin. Stir the ingredients together, sprinkle a little flour on the counter, and pat the dough into a circle or rectangle, 1/2-inch thick. Then cut it into 12 slices. If you’ve patted it into a circle, cut it pizza-style. If you’ve done a rectangle, cut it into 12 smaller rectangles or grab a glass and cut it biscuit-style. Then place the slices on a baking sheet, and bake them for about 15 minutes.
If you don’t want 12 scones, divide the recipe in half.
The apple cheddar scones are great plain or with butter. But if you decide to go with fruit and nuts instead, try making a glaze with powdered sugar, milk (or cream), and a little vanilla. And invite me over.
Apple Cheddar Scones
Slightly adapted from Dorie Greenspan’s “Baking: From My Home to Yours”
- 1 large egg
- 1/2 cup cold buttermilk
- 1/4 cup cold apple cider or 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 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 3/4 cup grated cheddar cheese
- 1/2 cup finely diced dried apples
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- In a small bowl, combine the egg, buttermilk and apple cider.
- In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Cut in the butter with your fingertips or a pastry blender, rubbing it into the dry ingredients until the mixture is pebbly.
- Pour the liquid ingredients over the dry ingredients, and stir with a fork just until the dough comes together. (It will be very wet and sticky.)
- Add the grated cheese and dried apple.
- While the dough is still in the bowl, gently knead it by hand.
- Turn the dough 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. (Or, you can just spoon out 12 equal mounds onto the baking sheet.)
- Bake the scones for 20 to 22 minutes, or until their tops are golden. Transfer them to a rack to cool slightly before serving.