Yummy Apple and Cheddar Cheese Scones
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Baca Juga
The original recipe appeared in Melissa Clark's "Leite's Culinaria have blogged about the same recipe from the same book (these are helpful when you're looking for US measurements). And a search for apple cheddar scones gives numerous results on the FoodBlogSearch, if you're looking for something slightly different.
Apple and Cheddar Cheese Scones
(Õuna-juustukakud)
3 to 4 large apples (about 450 gram/1 pound in total)
200 gram all-purpose flour
4 Tbsp + 1.5 Tbsp caster sugar
0.5 Tbsp baking powder
1 tsp salt
85 g cold butter, cut into cubes
100 gram strong/mature Cheddar cheese, coarsely grated
4 Tbsp (1/4 cup) fresh cream (single or double)
2 large eggs, divided
Line a baking sheet with a parchment paper. Peel the apples, remove the cores and cut apples into thin sectors. Place on the baking sheet on an even layer, and bake at 180 C/350 F for about 20 minutes.
Remove from the oven, let cool.
Mix the dry ingredients (flour, 4 Tbsp of sugar, baking powder and salt). Place the cubed cold butter into your food processor. Add the apples, grated cheese, fresh cream and 1 egg. Scatter the dry mix on top. Using the slowest setting, quickly mix the dough until it just comes together.
Line a baking sheet with a clean parchment paper.
Place the scone mixture onto a lightly floured table, sprinkle some flour on top as well. Gently roll it into a round disk, about 3.5 cm high. Cut into 6 sectors and transfer these onto the baking sheet, leaving some space between the scones.
Whisk the remaining egg with a pinch of salt. Brush the scones with the egg wash, then sprinkle with the rest of the sugar.
Bake in the middle of a preheated 180 C oven for about 30 minutes, until the scones are lovely golden brown.
Let cool a little, then transfer onto a metal rack to cool for 5 to 10 minutes before serving.
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