Tuesday, July 1, 2008

TWD: Apple Cheddar Scones


This week's Tuesdays with Dorie (TWD) recipe was chosen by Karina of The Floured Apron: Apple Cheddar Scones. I've never had scones before, let alone made them. So it's hard for me to really compare these to other scones, but I have to say that they were pretty good. I'm not sure what the difference is between a biscuit and a scone, but these basically tasted like biscuits to me!


Apples and cheddar may sound like an odd combination, but I've often heard that the "secret ingredient" in "the best" apple pie recipes is cheddar cheese. While I've never had one of those apple pies, I was pretty open to trying this flavor combination in the scones. I was surprised that I couldn't really taste the cheese in this recipe. Instead of dried apples, I used the leftover apple filling I had after making the cinnamon apple danish braids. I also decided to use 3/4 cup of apples instead of the 1/2 cup that Dorie recommends. The flavor of the apples was very subtle, so these ended up just tasting like fluffy, buttery biscuits with a hint of apple. I did enjoy each bite that contained a sweet piece of apple, and felt like there wasn't enough of them, so if I make this again, I would probably add a full cup of apples. I really liked the cooked apples in this recipe, and I'm not sure if I would like the texture of dried apples in these.

I only encountered one small problem with this recipe. I found the dough to be way too sticky to roll out and cut, so I went with Dorie's suggestion to just spoon out small mounds of dough. The only other change I made to the recipe, besides using cooked apples instead of dried apples, was to bake these on my baking stone instead of a parchment or silicone mat lined baking sheet.

This recipe came together in no time and would be perfect for a weekend breakfast or brunch. Even though there is very little prep time, you can freeze the mounds of dough individually on a baking sheet, wrap them tightly, and keep them in the freezer until you're ready to pop them in the oven at a moment's notice (I froze half of the dough - 6 scones - from this batch). If you choose to do this, just add 2 minutes to the total baking time (no need to defrost them before baking).


Thanks again to Karina for choosing these scones. They were so simple to make and perfect by themselves or with some apple butter. If you would like the recipe, you can find it here (with recipe tips here). Make sure you visit the TWD Blog Roll to see how everyone else enjoyed these apple cheddar scones.

*Note: If you find yourself never having buttermilk on hand for recipes, or with buttermilk spoiling before you get the chance to use it all, check out the cultured buttermilk blend I mention in this post.

38 comments:

  1. I just bought Dorie's Baking cookbook a few weeks ago, its nice to see these recipes being made so I can decide what to make!

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  2. I don't really know what the difference between a biscuit and a scones is supposed to be either, but I agree that these were definitely similar to a biscuit.

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  3. I wanted a bit more apple in mine too - great way to use up the apple filling from the danish though!

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  4. I'm not sure what the difference between biscuits and scones is either, haha; but hey, your scones definitely look delicious, I know THAT for sure!! :0)

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  5. I agree that there weren't enough apples! Those pictures are amazing! My mouth is watering!

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  6. Your scones look wonderful!

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  7. Your scones turned out beautiful! Aren't baking stones the best?

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  8. There must be something in the air. I had 3 apple cheddar scone posts come up on my alerts this morning. I must say yours look the best. The texture looks perfect. Thanks for sharing.

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  9. Hey Jaime,

    I can't believe you've never had a scone! They are one my favorite breakfast treats. I'd rather have a big creamy scone then an overly sweet muffin, any day! I think the main difference between biscuits and scones is that scones are a little bit drier and larger. But the English call scones "biscuits" so who knows?! The ones across the pond are ten times better. I don't know what they use in those UK scones, but they are amazing. With a dollop of devonshire cream and jam, you'll be in heaven :)

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  10. beautiful scones! freezing them is a great idea!

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  11. I said the same thing...they taste like biscuits! Glad to know someone out there thinks like I do!

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  12. i love scones and these look delicious. i've heard too about putting cheese in your apple pie, i personally think it wouldn't taste very good but from what i heard, i'd give it a shot.

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  13. I have tried scones only twice and this sounds like an interesting combination of flavors, Jamie!

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  14. wow your scones are so prettily round and perfect, love them!!! they crisped up nicely. i did apricot and cheddar...yum!!

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  15. Mine tasted like biscuits too and I just thought it was a bad recipe. Now that I know they are supposed to taste like buscuits I'm definitely not a scone fan...lol

    yours look great though!

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  16. I have to admit it is pretty hard to find some scones better looking or better tasting (duh...) than others, with just pictures alone... but honestly, you win my vote for the moistest and most tender looking, with your close-ups!
    Great pics, great scones!
    Yeah... I'll have one of those with a cup of tea and a twaiste of lymon!!! LOL

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  17. Your scones look delicious! I've heard that the apple-cheddar combination is really good, but had never tried it until now.

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  18. Yours look so nice! Way smoother and prettier than the chunky ones I turned out.

    They were good, I agree.

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  19. They look so pretty! Great job.

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  20. they look like biscuits to me, too--nice and moist and flaky. i prefer biscuits to scones anyway. :) nicely done.

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  21. lovely pics, they look great. yes, i agree with you about adding more apples next time.

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  22. Those looks so good! I really like the golden brown cheese. The cheddar and apple combo sounds really good!

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  23. Your scones look delicious and what a great idea to use the filling for DB's Danish Braid!

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  24. your scones came out looking great. i'm definitely going to try this recipe out in the fall when the apples arrive in season.

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  25. What a *great* way to use the braid filling. Your scone-biscuits look delicious.

    I think I need a baking stone...

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  26. I wanted more apple and cheddar in my scones! Yours look delicious! Great job!

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  27. Neat idea to use the leftover apple filling. And your pics look wonderful!

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  28. I have an apple pie recipe that uses cheddar in the crust...it's wonderful.
    These look great. I am sad I didn't get to make them.

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  29. Wow, I spooned mine out also, but yours had a lovely even top....did you smooth it?

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  30. There's no difference between biscuits and scones. Americans usually refer to the sweet ones as scones and savory ones as biscuits.

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  31. Your scones look fabulous--and I have to thank you because it was your blog that introduced me to TWD.

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  32. This dough was sticky, but sticky is delicious! Great job!
    Shari@Whisk: a food blog

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  33. Oh, I wish I had tried these with apple butter, I bet that was a delicious combination!

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  34. Biscuit is a U.S. term, while scone is the British one. Otherwise, they're more or less the same.

    In Great Britain, biscuits are more like plain cookies.

    The American version of scones is often bigger and sweeter, but that's because that's how we like them!

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  35. Oh, these scones look sublime. Thank you Dorie!

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