I have to admit, when I told my husband what the recipe was for the week he kind of did a double take- Apple and Cheddar? I told him it was a classic combo and that, like every Dorie treat, he would surely like them. And he did!
One word of advice- this dough is STICKY! You can see the mess it left on the counter after I finished patting out the dough with plenty of flour. My scones also baked up a few minutes faster than Dorie said, and while I'm no scientist, I think living in the million degree Arizona heat has some bearing on that.
Now I'll be the first to admit these were less than photogenic for me (my star shaped scone looked different in my imagination than the finished product did!) but I liked the round shape of the second batch better. Either way, they were delicious and the flavor combo was great. We ate them warm with a little butter or jam (the amount of butter on the first photo is just for the photos sake, I promise...) and even baby liked them.
I was anxious to try some new flavors. Usually, when I've had scones before, they were dry and tough, but these were light and tasty- like a sweet biscuit. So I made the Honey-Nut Scones this morning on a whim. I've included the recipe below. They are a little different than the others but I was glad to make another scone so I feel like I've really gotten these under my belt. While I liked the flavor of these scones, I really had to slather them with honey butter to get them sweet enough for me (once again, my husband just doused his with jam). I think I'll stick with muffins for breakfast but I'm glad to have these in my reporetoire! Thanks to Karina for choosing a fun recipe and expanding my horizons. You can find the recipe on her site or in Baking by Dorie Greenspan. Be sure to check out the other bakers' scones for more yummy breakfast inspiration.
Adapted from Baking by Dorie Greenspan
1 Large Egg
2 Tablespoons Honey
½ Cup Cold Whole Milk
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
1 Tablespoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Stick (8 Tablespoons) Cold Unsalted Butter, cut into small pieces
½ Cup Chopped Walnuts (I used Pecans)
Preheat the over to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
Stir the egg, honey, and milk together.
Whisk the flours, baking powder, baking soda, and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea- size pieces, pieces the size of oatmeal flakes, and pieces the size of everything in between- and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t over do it. Stir in the chopped walnuts.
Still in the bowl, gently knew the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and roll out to about ½ inch thick. Cut into desired shapes and place on baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.)
Bake the scones for about 20 minutes, or until the tops are deeply golden and firmish to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
Serve with sweet butter, chunky jam, apple butter, or honey butter (my recommendation). Enjoy the day they’re made!