Yield: 8 scones
“Back to Baking”, pp. 228
This weekend I had the good fortune of remembering that scones are delicious: crunchy on the outside yet moist and tender on the inside. As such, I made these apple cheddar walnut scones and was very pleased with the result! The cheddar cheese called for in this recipe adds a tangy kick that is very pleasing. I have found that scones are one of my favorite things to make because they require no eggs, not a lot of butter and they eat themselves!
- 1 2/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon celery salt
- 1/8 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cut into small pieces and chilled
- 60 g (2 oz.) coarsely grated old cheddar cheese
- 1 tart apple, such as Granny Smith, peeled and coarsely grated
- 1/3 cup cold milk, plus extra for brushing
- 1/2 cup chopped walnut pieces, lightly toasted
- Preheat the oven to 400°F and line a baking tray with parchment paper.
- Sift together the flour, sugar, baking powder, celery salt and cinnamon and stir to combine.
- Cut in the chilled butter using your fingers or two knives until the mixture is crumbly. Pieces of butter will still be visible.
- Stir in the cheddar cheese and grated apple to coat with the flour mixture.
- Add in the milk and stir until the dough begins to come together, then turn it out on a lightly floured work surface.
- Sprinkle the walnuts over the dough and work them in by flattening the dough with your hands, folding it over itself, and repeating the process 4-5 times until the walnuts are well incorporated into the dough.
- Shape the dough into a disc and flatten it out with your hands until it is about 8 inches across. Cut the dough into 8 wedges and place them onto the prepared baking tray.
- Brush the tops of the scones with milk and bake for 14-16 minutes, until they are golden brown.
Notes from Anna:
- The scones are best served the day they are baked, but they can be reheated for 5 minutes in a 300°F oven to refresh them.