First, let me say on behalf of Jamie and myself:
That's a beautiful little pin, isn't it? It caught my eye almost immediately...but then I thought, nah...that's not how we do things around here. Let's get real.
Hope you all are enjoying a fabulous Thanksgiving holiday and wearing your elastic waist pants!
Since Thanksgiving is a day of extravagance - I decided to kick it off with a delicious apple and cheddar scone. You know I love my scones
. This recipe comes from Smitten Kitchen and I highly recommend you make it - at once.
Apple and Cheddar Scones
2 firm tart apples (Granny Smith work best)
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup white sharp cheddar, shredded
1/4 cup heavy cream
2 large eggs
Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths. Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.
Serve warm from the oven with a mug of hot, steaming coffee! Happy Thanksgiving!