2
firm, tart apples,
such as Granny Smith, Macoun, or Pippin (about 1
pound total)
1½
cups (6.75 ounces) all-purpose flour,
plus additional for
work surface
¼ cup
(2.2 ounces) sugar, plus 1 to 1½
tablespoons for sprinkling
1½
teaspoons baking powder
½
teaspoon
salt, plus additional for egg wash
6 tablespoons unsalted butter (3 ounces), chilled and cut into ½
inch cubes
½
cup
sharp
white Cheddar cheese (about 2.25 ounces), shredded
¼ cup
heavy cream
2 large eggs, at room temperature
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1.
Position a rack in the center of the oven and preheat to 350°F
(176°C). Line a baking sheet with parchment paper.
2. Peel, core, and slice each apple lengthwise into sixteenths. Place
the slices in a single layer on the baking sheet. Bake the apples until
they take on a little color and feel dry to the touch, about 20
minutes. Transfer the apples to a bowl and let cool. Leave the oven on.
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3.
Sift the flour, sugar, baking powder, and salt onto a piece of
parchment or waxed paper and set aside.
4.
Place the butter in the bowl of an electric mixer fitted
with the paddle attachment. Add the apples, Cheddar cheese, cream, and
1 of the eggs. |
Sprinkle the flour mixture over the butter
mixture and
mix on low speed until the dough just comes together. Do not overmix.
5.
Generously flour the work surface, place the scone dough
on it, and sift a light layer of flour over the top. Use a
rolling pin
to gently roll the dough into a 1¼ inch thick, 6-inch
circle. Cut
the circle into 6 wedges (2½ inches wide at their outer
edge) and
transfer the wedges to the baking sheet, leaving at least 2 inches
between each scone.
6. In a small bowl, beat the remaining egg with a pinch of salt. Brush
the apple scones with the egg wash and sprinkle with the remaining
1½ tablespoons of sugar. Bake on the center rack until firm
and
golden, about 30 minutes. With a spatula, lift the scones onto a wire
rack to cool for 10 minutes, then serve warm.
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