Apple cheddar scones
A simple yet delicious tea-time treat
Tools
Ingredients
2
granny smith apples
1 tsp
lemon juice
410 g
all-purpose flour
100 g
granulated sugar
1/2 tsp
salt
15 g
baking powder
150 ml + 3 tbsp for brushing
heavy cream
2
large eggs
1 tsp
pure vanilla extract
225 g
unsalted butter
170 g
extra mature cheddar cheese
Step by step
Prepare two sheet pans by lining them with parchment paper. Set aside. Slice the butter in half lengthways and freeze. Prepare the apples by peeling and removing the cores.
Insert the dicing kit into the KitchenAid 3.1L food processor and secure the lid. Turn the machine to low speed, then drop the prepared apple slices through the feed tube. Turn off the machine and pour the diced apples into a separate bowl. Toss in lemon juice and set aside. Return the work bowl to the machine base.
In a glass measuring cup with a pour spout, mix the heavy cream, eggs and vanilla extract. Whisk to fully incorporate and set aside.
Insert the dough blade into the food processor. Add the flour, sugar, salt, and baking powder to the food bowl. Then, insert the shredding disc into the food processor and secure the lid. Turn the machine to low speed and insert the butter through the feed tube and use the food pusher to push the butter through the shredder. Then, insert the cheese through the feed tube and use the food pusher to push the cheese through the shredder. Turn off the machine, remove the shredding disc, then re-secure the lid and return the machine to low speed. Immediately pour the liquid mixture through the feed tube and allow the mixture to mix for 10 seconds. (NOTE: the mixture will be very crumbly.)
Remove the mixture from the work bowl into a large mixing bowl. Use your hands to work the mixture so it adheres, then add in the diced apples and use your hands to work them evenly into the mixture. Separate the dough in half. (NOTE: To avoid overly dense scones, work the dough as little as possible. Messy and a bit crumbly is a good thing!)
Generously flour your work surface and gently form half of the dough into a circle about 10” wide and 1 ½” tall (25 cm x 4 cm). Then, using a sharp knife or bench scraper, cut the circle in half, and each half into three triangles. Repeat with the second half of the dough.
Arrange the triangles onto your prepared sheet pans with at least 3” (7,5 cm) of space between all sides of the scones. Generously brush the exterior of the scones with heavy cream. Then, sprinkle a bit of sugar and additional grated cheese (if desired).
Place the trays in the freezer to chill the scones for at least 15-20 minutes before baking. While chilling the dough, preheat the oven to 200°C. Bake scones for 22-25 minutes, or until golden brown at edges and lightly golden on top.