Apple and cheddar is a combination of flavors that I’ve heard about often but had never tried, so I was happy that Karina’s choice of Apple-Cheddar Scones for this week’s TWD recipe would give me that chance. Also, while I’m not sure if this is supposed to be a sweet or savory recipe, I served it with soup for dinner, which means I actually got to choose my own dessert to make last week! How exciting.
I made the full recipe, a rarity for me, and froze most of the shaped scones. The recipe came together with no hitches, although the dough was a bit stickier than I was expecting.
Although we ate these for dinner twice last week, situations beyond my control prevented me from enjoying one fresh from the oven. However, they were great even at room temperature. They were very light and tender.
That being said, I’ll tweak the recipe a bit for the next time I make it. Most importantly, I double the salt, because I kept hoping for just a bit more flavor from each bite, and this recipe calls for significantly less salt than most other biscuit recipes. I’d also cut the cheese into tiny squares instead of grating it, because I think the flavor almost gets lost when it’s evenly mixed in with the flour. I want little bursts of cheddar flavor. And I might increase the apples a bit, because I didn’t get as much apple flavor as I wanted either.
But they were still really good. I’m glad I have four more in the freezer. I’m also more interested in other apple-cheddar recipes now.