Yeahhhhhh seriously you’re going to have to make these scones.
I’m not one of those people who likes apple pies with cheese on top. I don’t know, it feels gimmicky to me, even though I’m obviously an emphatic cheese lover. And it’s not that I’m afraid of the apple-cheese combo. I grew up eating apple slices and cheddar cheese as a special treat snack. My grandmother would cut the apples with a ruffling knife and it was pretty much the best thing in the entire universe.
It wasn’t my idea to make these scones, so I can’t take credit for their existence in my apartment on this exceptionally chilly San Francisco Sunday. I’ll even admit that I had my doubts. They were mostly cheese-on-apple-pie related doubts, and they were strong enough to keep me from exploring this recipe on my own.
But holy moly, I am SO glad someone else saw something in these that I didn’t. Because they are downright phenomenal. They are perfect. They taste like cold thunderstorms and pacific air. They taste like a new fleece. They taste like wet decaying leaves. But like, damn gina, in the best way possible.
I used Pink Lady apples, cuz I’ma lady. They weren’t Macintoshes but they were crisp and sweet and perfect for this recipe. Roasting them makes them wonderfully soft and slightly caramel-y.
So. You know. Yeah. Ummm. Ok, what is UP with me today? I am speaking in relatively comprehensible sentences and I haven’t cursed yet this whole post! Nor have I talked about sex, nor have I mentioned spilling something on my shirt. So ok how about just: oh my fucking god guys these scones are so bitchin good like a million orgasms dirty shirt!!
That should about cover it.
Makes 6 generous scones
2 firm tart apples (1 pound or 2 454 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
[Don’t have a stand or hand mixer? I’d rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don’t overmix it though it will be harder to do this by hand.]
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.