Recipe, As Requested

[ladysprite]

I don't usually post recipes and the like here, but since I've had a couple of requests for this one, I thought I'd share it. In exchange, if you feel inspired to share your own favorite apple recipe, I'll be more than happy to give it a try - I've got a half-bushel of Cortlands and Jonagolds just crying out to be turned into tasty baked goods....


Apple Cheddar Scones

1 3/4 cups all-purpose flour (see note)
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup cold butter or margarine
1 cup buttermilk
1 cup (4 oz) shredded cheddar cheese
1 cup diced peeled apples

In a bowl, combine first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in cheese and apples. Turn onto a floured surface, knead 10 times.
Pat into a 9-inch circle. Cut into 8 wedges. Separate wedges and place on a greased baking sheet. Bake at 450 for 12-15 minutes or until golden brown.

(Cook's note - this is the recipe as it was originally written. Making them, I found that the dough was hideously wet and goopy and unhandleable. I added flour until it was thick enough to manipulate, probably an additional 1/2 cup or so, until I could knead the dough without it just running and sticking to everything. The scones came out tasting just fine with the extra flour, and they weren't too tough or dry.)

Comments

[hfcougar.livejournal.com]

Just out of curiosity, how does one "cut" cold butter into the dry ingredients? I've seen that instruction in several recipes today. I think I know what it is referring to but I'm not positive.

[ladysprite.livejournal.com]

The way I usually cut butter into dry ingredients is by starting with cold butter, and using a butter knife to cut the recommended amount into smallish chunks (about 1/4 to 1/2 tbsp per chunk), then add that to the dry ingredients.

Then I use a pastry cutter to kind of chop the butter and dry ingredients together until the bits of butter are cut up tiny and mixed well all through the dry ingredients, and the mixture is about the consistency of wet sand, maybe a little bit coarser. If you don't have a pastry cutter, you can use 2 butter knives to do this (one in each hand).

It's kind of hard to describe, but easy to demonstrate. If you ever want to come by for a day of baking, I can show you.

[hfcougar.livejournal.com]

You mean this kind, right? I used to have one but it has left me.

I was thinking of the right thing, but I still wouldn't mind a day of baking.