I have recently come to the harrowing realization that I am not someone who eats ample amounts of scones. It isn’t at all because I don’t like them, because I certainly do and always have; rather, I just don’t seem to consume them terribly often, so from here forward, I think I will try to give some more thought to these delectable creations.
What better way to encourage myself to eat more scones than with a recipe for Apple, Cheddar and Sage ones? When I spotted this recipe via theviewfromgreatisland.com, not only did I think that this is a fantastic recipe for Fall, but I also couldn’t help but speculate as to how damn tasty these would be. Check out the recipe.
“Apple, Cheddar and Sage Scones
“Ingredients:
- 2 1/4 cups all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp light brown sugar, optional, *See Notes
- 1/2 cup unsalted butter, cold, cut into pieces
- 1/2 cup milk, or buttermilk, or half and half
- 1 cup finely chopped apple, peeled
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh sage leaves, plus a few small leaves for laminating the tops of the biscuits, if desired.
- 2 Tbsp milk, or cream (for brushing), optional
“Instructions:
- Preheat oven to 375°F and line or butter a baking sheet.
- Place the flour, baking powder, salt, and brown sugar in the bowl of a food processor and pulse a few times to combine.
- Add the butter to the food processor, and continue to pulse until no large chunks of the butter remain and the mixture is coarse and crumbly.
- Slowly add in the milk and pulse until the dough comes together into a ball.
- Remove the dough from the food processor and place it into a mixing bowl with the chopped apple, shredded cheese, and sage. By hand, mix it all together until everything is well dispersed, but try not to over-mix it.
- Place the dough onto a lightly floured surface and pat or gently roll it into a rectangle about 1 inch thick. Using a 2 1/2 inch biscuit cutter, cut about 8-9 biscuits and place them on your prepared baking sheet.
- Brush the tops of the biscuits with milk or cream, and place a small sage leaf or two on top of each scone, brushing it with more milk so that they stay put.
- Bake for about 20-25 minutes until golden brown,” the recipe explains.
I think these would be a huge hit in anyone’s Thanksgiving spread.
Photo by Jodie Morgan on Unsplash
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