Apple Cheddar Scones

Submitted by keen5

"These are wonderful for brunch or add a scoop of ice cream and they make a great dessert. This recipe came from Taste Of Home magazine."

 

• Ready In: 42mins
• Ingredients: 9
• Yields: 8 Scones
• Serves: 8

ingredients

• 1 3⁄4 cups all-purpose flour
• 2 tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄3 cup cold butter or 1/3 cup margarine
• 1 cup buttermilk
• 1 cup shredded cheddar cheese (4 ounces)
• 1 cup diced peeled apple

directions

1. In a bowl, combine the first five ingredients.
2. Cut in butter until mixture resembles coarse crumbs.
3. Stir in buttermilk just until moistened.
4. Gently fold in the cheese and apples.
5. Turn onto a floured surface; knead 10 times.
6. Pat into a 9-inch circle.
7. Cut into eight wedges.
8. Separate wedges and place on a greased baking sheet.
9. Bake at 450 degrees for 12-15 minutes or until golden brown.

Reviews

[pjags2234]

These were excellent and I will definitely make them again. I didn't have any buttermilk and so I used plain, no fat yoghurt. I will actually try them in the future using cranberries with some orange rind for a change!

 

[Snicklefritzie]

I have made these scones many times, and they have always turned out perfect for me. I use a Granny-Smith apple and I shred my own cheddar cheese (when they pack the shredded, they put something with it to keep it from clumping). You have to have a very light hand with scone dough, don't knead it much. My picky DS loves these!

 

[MARIA MAC]

Great recipe. Thnak you

 

[Captains Lady]

Maybe with some major modifications I could make this again. But the dough tasted bland, it didn't cook in the middle and the edges were almost burnt. The apple/cheddar flavor which is usually good was not a good match with the dough. Probably fixable but needs a lot of work.

 

[ElleFirebrand]

I have to admit I thought these were quite delicious. I left the apple peel on the apple and used Gouda instead of cheddar as that was the only cheese in the fridge. I didn't measure the buttermilk because of the concerns of the other posters, but I had to add significantly more flour during the kneading process because they were quite soft. The only other change was the use of high gluten bread flour, again out of necessity. Quite delicious and I can't wait to eat one for breakfast tomorrow!