Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup grated sharp cheddar cheese
- 1/2 cup finely chopped crabapples
- 1/4 cup buttermilk
- 1 large egg
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or two knives to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the grated cheddar cheese and chopped crabapples.
5. In a separate bowl, whisk together the buttermilk and egg.
6. Add the buttermilk mixture to the flour mixture and stir until just combined.
7. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together.
8. Pat the dough into a circle about 1 inch thick.
9. Use a sharp knife or bench scraper to cut the circle into 8 wedges.
10. Transfer the wedges to the prepared baking sheet, leaving a few inches between each one.
11. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
12. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
5. Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 300
Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 460mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 8g
Protein: 7g
Substitutions for ingredients:
- Instead of crabapples, you can use chopped apples or pears.
- Instead of cheddar cheese, you can use any other type of hard cheese, such as Parmesan or Gouda.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes until it curdles.
Variations:
- Add 1/4 cup of chopped walnuts or pecans to the dough for some extra crunch.
- Replace the crabapples with dried cranberries or raisins for a sweeter scone.
- Add 1 teaspoon of dried herbs, such as thyme or rosemary, to the dough for a savory twist.
Tips and tricks:
- Make sure your butter is cold and cut into small pieces before adding it to the flour mixture. This will help create a flaky texture.
- Don't overwork the dough or the scones will be tough. Knead it just enough to bring it together.
- If the dough is too dry, add a little more buttermilk. If it's too wet, add a little more flour.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, wrap them in foil and bake in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the scones on a platter or cake stand with a sprig of fresh herbs or a few slices of apple or pear for garnish.
Garnishes:
Fresh herbs, sliced fruit, whipped cream, or honey butter.
Pairings:
These scones pair well with a cup of tea or coffee for breakfast or brunch.
Suggested side dishes:
Serve the scones with a side of fresh fruit or yogurt for a balanced meal.
Troubleshooting advice:
- If the scones are too dry, try adding a little more buttermilk or butter to the dough.
- If the scones are too wet, try adding a little more flour to the dough.
- If the scones are not rising properly, make sure your baking powder and baking soda are fresh.
Food safety advice:
Make sure to wash and dry your hands and any utensils or surfaces that come into contact with the dough to prevent contamination.
Food history:
Scones originated in Scotland and were traditionally made with oats or barley. They have since become a popular breakfast and tea-time treat around the world.
Flavor profiles:
These scones have a savory, cheesy flavor with a hint of sweetness from the crabapples.
Serving suggestions:
Serve these scones warm with a dollop of honey butter or jam for a delicious breakfast or snack.
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