Ingredients:
1 3/4 cup flour
1 tbsp. plus 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. plus 1 tsp. white sugar
3/4 cup buttermilk
1 egg
4-tbsp. plus 1 tsp. cold butter cut into small pieces
1/2 cup cheddar cheese, grated on the large side of a grater
1/3 cup cheddar cheese, grated on the fine side of a grater - reserve for top of each scone
2 apples, peeled, seeded and cut into small chunks
1 beaten egg, reserve for brushing the tops of the scones
Method:
Preheat oven to 450 F 0r 230 C.
Combine dry ingredients - flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined. Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients.
Add the cold butter into the flour mixture. Using a pastry blender, or your hands, work butter into flour until butter is broken into little pieces and the mixture is crumbly. Work quickly so butter does not soften up too much.
Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball. Do not over mix dough or it will become tough.
Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.
Place cuts close together to reduce the amount of scrap dough. Dough scraps can be gently kneaded together and reused. Arrange scones on a baking tray - it is okay if they touch. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.
Bake 12 to 15 minutes, or until that golden brown stage.
1 tbsp. plus 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tbsp. plus 1 tsp. white sugar
3/4 cup buttermilk
1 egg
4-tbsp. plus 1 tsp. cold butter cut into small pieces
1/2 cup cheddar cheese, grated on the large side of a grater
1/3 cup cheddar cheese, grated on the fine side of a grater - reserve for top of each scone
2 apples, peeled, seeded and cut into small chunks
1 beaten egg, reserve for brushing the tops of the scones
Method:
Preheat oven to 450 F 0r 230 C.
Combine dry ingredients - flour, baking powder, baking soda, salt and sugar in a mixing bowl. Stir until well combined. Combine buttermilk and egg in a small bowl and whisk to break up egg and incorporate ingredients.
Add the cold butter into the flour mixture. Using a pastry blender, or your hands, work butter into flour until butter is broken into little pieces and the mixture is crumbly. Work quickly so butter does not soften up too much.
Toss in apples and cheddar cheese until just combined. Pour wet ingredients over dry and, using a wooden spoon, quickly mix together until mixture comes together and forms a ball. Do not over mix dough or it will become tough.
Turn dough out onto floured surface and flatten slightly. Roll dough with a rolling pin until it is about 1 inch thick. Using a 2-inch biscuit cutter, or a glass, cut dough into circles.
Place cuts close together to reduce the amount of scrap dough. Dough scraps can be gently kneaded together and reused. Arrange scones on a baking tray - it is okay if they touch. Brush the tops of the scones with the beaten egg then top each scone with the reserved finely grated.
Bake 12 to 15 minutes, or until that golden brown stage.
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