Apple & Cheddar Scones

Apple and Cheddar Scones

based off of the Smitten Kitchen recipe

Time (start to finish): approx 1 hour

Makes: 6 scones

Ingredients:

• 2 firm tart apples (1 pound)
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt plus additional for egg wash
• 6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
• 1/2 cup sharp cheddar, shredded (white is recommended)
• 1/4 cup heavy cream
• 2 large eggs

Directions:

1. Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
2. Peel and core apples, then cut them into one-sixteenths. (I made them into chunks as suggested) 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. (You can speed this up in the fridge, as I did.) Leave oven on if baking right away.
3. Sift or whisk flour, sugar, baking powder and salt together. Set aside.
   
4. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
5. 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.
6. 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.
   
7. 
   

Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.

**I made them ahead, not baking any right away. I baked up 2 of them the first morning and the next for the next morning - delicious and perfect for the fall!!**