Sunday, February 19, 2012

Cheddar Apple Scones with Cinnamon

Yesterday Doug was working on trying to finish the cedar shingles on the Tiki rennovation project.  Things are starting to look great and we cant wait to unveil the new Tiki Lounge this summer.

Sure it's not Grantham Hall, but the Tiki Lounge is looking good!

Unfortunately Doug kind of over did it yesterday and now is flat on his back with a heating pad.  I have forbidden him to do anything but watch TV and eat (OK and maybe a couple bathroom breaks).  Luckily for us, WUNC, our local PBS station, is running an all-day marathon of Downton Abbey!  The weather today is cold and grey and rainy so I am cooking all English food today.  I have decided that today Doug has to play the role of wheelchair-bound Matthew Crawley, the semi-invalid heir to the Earl of Grantham, and the role of Mrs. Patmore, the bossy opinionated cook on Downton Abbey, will be played by Mama Ozzy.


For breakfast this morning I made "Toad in the Hole" and these cheddar apple scones.  I love the sharpness of English white cheddar paired with sweet apple chunks in a cinnamon spiced scone.  Serve the warm from the oven slathered with sweet cream butter and a mug of Earl Grey tea.  YUM!  Mrs. Patmore would be proud.

Cheddar Apple Scones with Cinnamon
makes 8 large wedge-shaped scones

2 cups self-rising flour
1/2 cup sugar
1/2 tsp ground cinnamon
6 Tbsp cold unsalted butter, cut into pieces
3/4 lb. extra sharp white cheddar, grated
3 granny smith apples, peeled, cored and cut into chunks
1/2 cup milk
1 egg
1 additional egg, beaten for egg wash
coarse granulated sugar

Preheat oven to 425 F.  In bowl of a food processor, combine flour, sugar, cinnamon and butter.  Pulse until butter is incorporated.  Transfer flour to a large bowl.

Add cheese and apples and toss to coat well.  Combine milk and one egg in a small bowl and mix with a fork,  Add liquid ingredients to dry and stir until just moistened.  Do not overmix.

Pat scone dough onto a greased baking sheet forming a 12-inch disc.  Brush with egg wash and sprinkle with coarse sugar.  With a sharp knife score into 8 wedges.

Before Baking...

Bake 20-25 minutes until golden brown.  Remove from oven, cool 10 minutes before re-cutting wedges.  Serve with lots of butter!

Piping hot from the oven!

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