It’s been awhile since I have made scones, and these were the perfect scones to pick up with! They were easily assembled and smelled savory and apple-y and were perfectly shaped, although next time I would make them thicker so I can much more easily spread my homemade apple butter over them. I would also add fresh grated apple, wrung out a bit of the extra juice, along with the diced apple bits. I just didn’t taste as much apple as I thought I would and I think putting fresh apple in it would be pretty tasty!
These were adapted from Dorie Greenspan’s Baking to fit my preferred method of making the scones which make for perfectly flaky, moist scones each and every time, aside from that little detail, these scones were enjoyed by many of my friends, the perfect savory breakfast treat… maybe with a little bacon jam on them as well? These would probably make for an interesting spin on S.O.S. – a fall version perhaps?
I can’t wait for my bananas to ripen, I purchased them solely to make some banana bread scones that I have been hearing a lot of good buzz around other food blogs – I simply can’t wait.
I heart scones!
- 1 large egg
- 1/2 C cold buttermilk
- 1/4 C apple cider or unsweetened apple juice
- 1-3/4 C all-purpose flour
- 1/3 C yellow cornmeal
- 2 TBS sugar
- 1 TBS baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick cold, unsalted butter, cut into pieces
- 3/4 C grated cheddar cheese
- 1/2 C finely diced (dried) apples
Preheat the oven to 400F and line a baking sheet with parchment paper.
In a small bowl, stir the egg, buttermilk and cider together until combined.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Drop in the butter and work it into the flour with your fingers until pea-size lumps form. Then stir in the cheese and apples just until they are somewhat evenly distributed.
Next pour the liquid ingredients into the dry ingredients and toss the mixture together with two forks until it comes together.
Shape them on a floured work surface then wash the top with one, whisked egg, add additional cheese and some turbinado sugar on top for a little crunch – if desired. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.