I don’t remember when the first time I had a scone was, but I DO remember that once I had one I could never go back. It’s basically a biscuit with mix-ins…what’s not to love?
And when I worked at Starbucks after college? Fuhgeddaboudit. The maple pecan scone sang my name like a thousand angels, and I could not bring myself to say no!
But enough of the drama…I’ve been craving something with apple and cheddar for weeks now (and no, I’m not pregnant). I just love the sweet and salty combination, and when it comes down to it I crave stuff with cheddar and other cheeses all the time. It’s just a fact of life, and I am just embracing it.
See that little dot of white on top? Yep, that’s butter…just SLIGHTLY melted and still SLIGHTLY cold…this combination makes my heart melt. Seriously, I don’t know what it is about butter, but even Nate said it yesterday: There’s nothing in the world that wouldn’t be better with butter.
Amen sweetie. Amen.
Adapted from America’s Test Kitchen
- 1 3/4 cups flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 5 Tbsp cold, cubed butter
- 1 1/2 cups cold heavy cream
- 1/2 cup dried apples
- 1/2 cup sharp cheddar cheese
- pinch of salt
Preheat oven to 450. In a food processor combine the dry ingredients and pulse 2-3 times. Add the cubed butter and pulse 4-5 times until it resembles small pebbles of butter throughout. Add dried apples and cheese, pulse 2-3 more times. Empty into a bowl and add the heavy cream. Stir until just combined and there is no more flour on the bottom. Press lightly into an 8-inch round cake pan. Unmold on a floured surface and cut the circle into 8 wedges. Arrange an inch or two apart on a baking sheet lined with parchment or a Silpat. Bake at 450 for 12-15 minutes or until golden brown. Serve hot (my preferred method) or at room temperature.
New on Faces of Beauty: how are YOU defined?