This week’s Tuesdays with Dorie recipe was Apple Cheddar Scones from pg. 32 of Baking: From My Home To Yours by Dorie Greenspan. This weeks recipe was selected by Karina at The Floured Apron. (You can find the full recipe by clicking the link or by purchasing the cookbook which is currently on sale at Amazon.)
I have to admit, I wasn’t thrilled that this was the recipe selected. It seems like a fall recipe to me — with cold apple cider being one of the key ingredients.
On Thursday evening, I made these as part of our dinner. The first step was to mix the liquid ingredients together. I couldn’t find apple cider anywhere so I substituted with apple juice. I also had to buy a ginormous carton of buttermilk for these so if you have any good recipes that take buttermilk I’d love to hear about them.
After I mixed the wet ingredients in one bowl I mixed the dry ingredients in a separate bowl. One of these ingredients was cornmeal, which really made the scones in my opinion. The cornmeal gave the finished scone a lot of texture and flavor.
Probably because I live in the middle of bo-funk nowhere, I couldn’t find dried apples. Except for the little Gerber ones for babies. So instead I used fresh apple. Honestly, I think it was probably better with the fresh apple than it would have been with dried.
I combined the wet and dry ingredients and used my whisk as a pastry blender to make the dough. Then I folded in the apple and grated cheddar cheese.
I scooped the dough into individual mounds and put them on the parchment paper to bake.
And the end result was a very rustic, fall-looking and tasting, apple cheddar scone.
I really liked the scones. Mike wasn’t a big fan. He says he’s never liked scones. I think if I make them again (in the fall) and call them biscuits, he’ll lap it up. But this was not a part of our meal, it was just something I gave him to try after dinner. 🙁 My mom liked them though and so did I. They have a wonderful texture from the apple and cornmeal and were great cold the next morning for breakfast. 
Sometimes it is all about the wording…they look great!
I couldn’t find apple cider either so I too used the juice, but they still turned out great. Your scones look delicious! I’m sure the granny smith apples added a wonderful taste.
OK, I did not have breakfast this morning and I am starved!!! I should not have seen this. 🙂
i love that you left the peel on – it makes them so pretty!
my vote is that you have WAAAYYY too much time on your hands. ha! but thanks for sharing anyway. (guess not working full-time, outside the home, has it’s perks)
Semantics are key, aren’t they? Very pretty, and I’m glad you liked them.
Droooool, I love the sound and look of these – can you add smell-o-vision to your blog? or maybe I need a lickable screen???
Looks delicious with the fresh apple. I’m waiting till fall to try it exactly the way it’s written. I went with blueberries and cranberries for this time.
I agree, these would definitely be great in the fall! Nice job.
I have an old (circa 1934) and VERY GOOD recipe for crumb cake that calls for buttermilk. My grandmother made this every Sunday for her family while her kids were growing up. After that it was a special treat that we grandkids looked forward to every time grandma came to visit. If you’re interested let me know (kssimpson0975@yahoo.com) and I will forward the recipe to you.
The scones look yummy, but definitely fall-ish.
On another topic…I am a mommy of 3 angel babies and our IVF Miracle Baby Morgan. I’d love to read your story of before Bo. Feel free to stop by my blog too. I didn’t start blogging until after our DD was born though. I have yet to get the strength to write about the years that preceded our miracle baby. She turned 6 months today and I am loving every minute of being her mommy!
BTW~ Your Bo is just too cute for words! I love his beautiful smile!
your dough looks so cute !! Mine was not quite as colorful for whatever reason. btw…one of my fave uses for buttermilk…lemon cupcakes!! the recipe is on my blog. it’s a one bowl. i make them almost weekly! also, lemon ricotta buttermilk pancakes. i’m a fiend for lemon & buttermilk.
These made me think of fall, too. Buttermilk … there’s biscuits, oven-fried chicken, and I’ve got some buttermilk cookies posted on my blog. They don’t taste like buttermilk–more lemony.
Your scones look great. And your little guy is absolutely adorable!!!
Mmmmm. Those look great! Use the buttermilk to tenderize some chicken for baked/fried chicken, or make a Texas sheet cake. Recipes are all over the net.
I agree – the apple/cheddar flavor combo made me think of fall, too. Yours look great, by the way. And as far as buttermilk goes – it’s nice to tenderize chicken (I think someone already mentioned that), and I believe you can also (since I’m on a cheese kick) make ricotta cheese just by combining milk and buttermilk and heating it and then straining the curds. Unfortunately I don’t remember who told me that…sorry!
Buttermilk — you could make more scones or biscuits, of course! Or buttermilk ranch salad dressing.
You can freeze buttermilk. It tends to get a little grainy or clumpy when thawed, so is not as good for salad dressing, but it’s still just fine for baking. Beat it well and mix it in!
Love the fresh apple in your scones, will definitely try that next time!