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Apple Cheddar Walnut Scones
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs.
Please consult with your medical team before you attempt to make this recipe.
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Apple Cheddar Walnut Scones. Makes 8 scones
1 2⁄3 cups (410 mL) all-purpose flour
2 Tbsp (30 mL) sugar
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) celery salt
1⁄8 tsp (0.5 mL) ground cinnamon
5 Tbsp (75 mL) unsalted butter, cut in small pieces and chilled
2 oz (60 g) coarsely grated old cheddar cheese (about 1 cup/250 mL)
1 tart apple, such as Granny Smith, peeled
1⁄3 cup (80 mL) cold milk, plus extra for brushing
1/2 cup (125 mL) chopped walnut pieces, lightly toasted
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Instructions
- Preheat the oven to 400°f (200°c) and line a baking tray with parchment paper.
- Stir the flour, sugar, baking powder, celery salt, and cinnamon to combine.
- Cut in the chilled butter using a pastry cutter, 2 knives, or your fingers until the mixture is crumbly but pieces of butter are still visible.
- Stir in the cheddar cheese to coat it with the flour mixture.
- Using the coarse side of a box grater, grate the apple into the flour mixture and stir it in.
- Stir in the milk until the dough begins to come together, then turn it out on a work surface.
- Sprinkle the walnuts overtop the dough and work them in by flattening the dough out with your hands and then folding it in half, pressing the walnuts in at the same time.
- Shape the dough into a disc and flatten it with your hands until it is about 8 inches (20 cm) 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 about 16 minutes, until they are a rich golden brown.
- The scones are best served the day they are baked but can be reheated the second day for 5 minutes in a 300°f (150°c) oven to refresh them.
These scones are on the sweet side, but the celery salt and the cheddar cheese add a nice savoury nip.
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