Recipe by blucoat
These are wonderfully light and moist scones- a perfect meeting of sweet and savoury. The recipe is from the fabulous Dorie Greenspan and is printed in her cookbook "Baking: From My Home To Yours".
- 1 large egg
- 1⁄2 cup cold buttermilk
- 1⁄4 cup cold apple cider or 1⁄4 cup 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
- 1⁄2 cup cold unsalted butter, cut into small pieces
- 3⁄4 cup grated cheddar cheese
- 1⁄2 cup finely diced dried apple (can also use fresh diced apples)
Directions See How It's Made
- Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
- Stir the egg, buttermilk and apple cider together.
- Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that’s just right.
- Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
- Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it 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. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don’t defrost before baking - just add about 2 minutes to the baking time.).
- Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).