Tuesday, July 1, 2008

Apple Cheddar Scones - Tuesdays With Dorie


First let me say I am so excited to be posting my first TWD recipe! To be completely honest, TWD is one of the main reasons I decided to finally start a little food blog. I've had Dorie's book for almost a year, and haven't tried any recipes, although almost all of them sounded good, I have such a massive cookbook collection that Baking just got lost in the shelf after a once over. Somehow, and I don't remember quite how, I stumbled across TWD. I believe I was doing a google image search, got to someone's blog looking for a photo of a recipe, and ended up seeing their TWD post, and finding my way to the TWD site. "Hey," I said to myself "I have that book, why haven't I tried any of these delicious recipes?" It took me a while, but I finally got my blog started, and here I am!



If this was the only recipe I would try from this book I would be satisfied. I loved these scones! They were the perfect texture, flavor, mix of sweet and savory -- I would say a touch more on the savory side. If you've never had scones this is a nice recipe to start with but know what you are making. I've made scones many times, and I clearly remember the first time, the recipe I tried was "Apple Cinnamon Scones" and was had no trouble with the dough, the shaping (they were in a traditional circle with triangles cut out), the baking, but the flavor what off to me. I was expecting a muffinish flavor and that is not what I had. Now that I've tried many scone recipes I realize that my first batch just right, I just didn't know how to appreciate it. To me scones are more like biscuits than muffins, and I wish I had know that during my first batch.




Back to the Apple Cheddar scones, let me say again, I LOVED them! I did change the recipe just a touch, I did not have dried apples and did have fresh, a beautiful bag of Red Delicious, and they were perfect for the recipe. I only used about 3/4 of one apple. Got out my Back to Basics apple "corer, peeler, slicer" did not use the peeler blade, just core and slice, then diced my apple myself, measuring out 1/2 cup, wanting a little more, and probably using more like 3/4 cup, as you can see in the picture.




Also I had in my fridge my "cheese bowl" where I put shredded cheeses that are 'left-overs' from a recipe. After a few days I use all the leftovers in a cheese sauce or to top a pizza. I like to buy all my cheese in big hunks and shred them up myself, and in my "cheese bowl" I had about a 3:1 ratio of cheddar (from nachos) and fontina (from lasagna) left overs. I know apple pairs nicely with fontina, so instead of breaking out the grater and grating just cheddar, I decided to use my already shredded sharp cheddar and fontina. Being the generous person that I am I believe I used a whole cup of cheese as opposed to the 3/4 cup called for. I just couldn't stop at 3/4 cup, I'm so bad. Everything mixed together nicely, my dough was not terribly sticky, it was the normal consistency of a biscuit or scone dough before kneading.





I did my first pan as drop scones as suggested in the recipe, I got 9 drop scones, and still had enough dough for 8 smaller 'rectangle' scones that I did by patting the dough into a rectangle and cutting as instructed.







Is that scone smiling at me? I think it is! That was completely unintentional, I promise! I didn't even notice it until I was reviewing my photos after uploading them!


For some reason I never trust a cooking temp of 400 for baked goods. Guess I've been burned too many times. I use recipes that call for 400 all the time and always drop them down to 375 for baked goods, sometimes I drop them down to 350 for cookies. After many years of baking in at least 4 different ovens, both gas and electric, but currently electric, I know that 400 works best *for me* when making a 'roasted' dish (potatoes, veggies, tofu) OR a covered casserole.


For these scones I did 375, and since I made my scones smaller (not purposely) and had 17 instead of 12 that the recipe calls for, I also took my baking time down. This is another thing I do with most recipes, take the minimum baking time suggested, subtract 5 minutes, and start 'babysitting' the oven at that point. That left me with a baking time/temp of 15 minutes at 375, and you know what? They were perfect right at 15 minutes! The bottoms were a nice golden brown, I had golden flecks on the tops, perfectly light and fluffly in the middle. Perfection all around.


Served with butter and honey, oh my goodness good!

18 comments:

Teanna said...

Honey!! Cheese bowl! Two brilliant things I am going to have to remember! Welcome to TWD!

Prudy said...

Welcome and beautiful work. Your reese's brownies below look heavenly. I've got to go back and get a closer look...

April said...

Honey and butter and melty cheese? Oh my! Your scones look so good!

Sharon said...

Welcome to TWD! That's an excellent idea to have a cheese bowl. I usually just eat the left-over chunk after shredding what I need....I am a definate cheese head. I didn't think about the butter and honey combo until after I got to work...will try that when I get home.

The Becketts said...

YUM!! I think your scone was similng at you!! I joined only a few weeks ago and I love TWD because it makes me bake things I wouldn't necessarily pick to bake. Welcome!!

Amy said...

Welcome to the group!! Congratulations on your very first TWD post! The scones look divine!!

-Amy
www.singforyoursupperblog.com

ostwestwind said...

Welcome to TWD, your scones look great!

Ulrike from Küchenlatein

Kbg said...

Your scones look really lovely. I love the idea of a cheese bowl...however, with 2 15-year old boys in the house, anything leftover is a "snack." Someday.
~Kayte
www.grandmaskitchentable.typepad.com

Pamela said...

Love the smiling scone!! Honestly, I didn't think of the honey. Great idea. Everything looked good! Nice pictures.

Christine said...

I bought the book with all intentions of baking once a week. Joining TWD has helped me appreciate the book even more! Welcome to TWD and great job!

Di said...

Wonderful job on the scones! Fontina sounds like it would be fabulous in these. I'm also considering gouda for my next batch. Welcome to TWD!

Flourchild said...

Wow..Im jealous.. your first post , and it looks so good. I have a lot to learn! Wonderful job!

Annemarie said...

Glad you liked them! Welcome, and nice job!

Dolores said...

Well welcome! I'm glad you're here putting your wonderful book to use. I think it's great that you found the first recipe worth the investment in the book. If my experience is any indication, you'll find lots and lots more to love in the weeks to come.

The Queen of Quite a Lot said...

Your scones are lovely. I did mine with smaller chunks, but think your larger ones look better, I'll have to try that next time.

Rebecca of "Ezra Pound Cake" said...

Welcome to TWD! I, too, had "Baking" for a year before I found TWD and actually started using it. You're going to have so much fun! ;)

Rebecca
http://www.ezrapoundcake.com

Barbara said...

Welcome! Your scones look wonderful, yes, I think they ARE smiling.

I wish I had added more cheese and apples to mine. I thought the flavor was good, but too subtle. Good call there!

PrincessAdj said...

Wow you are an awesome cook I love looking at all your recipes you are my great inspiration lots of hugs to you!!!

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