Apple Thyme Cheddar Scones
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons Danish Creamery Butter;
cold and cut into 1/2-inch cubes
- 2 teaspoons fresh thyme
leaves (or 3/4 teaspoon dry whole leaf thyme)
- 3 ounces
(1 cup) grated sharp Cheddar cheese, divided
- 1 Granny Smith apple; peeled, cored
and chopped (1 cup)
- 1/2 cup buttermilk
- 1 egg
- Preheat oven to 400 degrees F.
- Combine flour, sugar, baking powder, baking soda and salt in a 2- to 3-quart
- Cut in butter with pastry blender until mixture resembles coarse
- Stir in 3/4 cup cheese, breaking up clumps and coating cheese with flour
- Combine buttermilk and egg. Stir buttermilk mixture, thyme and apples into
flour/cheese mixture; mix until dry ingredients are moistened.
- Gather dough into a ball and knead against the sides and bottom of the mixing
bowl (if necessary dust hands with 1/2 tablespoon flour). Turn dough and press
loose pieces until they adhere and the bowl is fairly clean. Form into a ball
and place on buttered or parchment lined baking sheet; pat into 8-inch circle.
Cut into 8 wedges and separate pieces 1/2-inch apart.
- Sprinkle wedges evenly
with remaining cheese.
- Bake for 20 - 25 minutes or until lightly browned.
Yield: 8 scones
Challenge package recipe developed by Challenge Home Economist.
Reprinted with permission from