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Scones

How to Make the Perfect Breakfast at Home

Monday, March 01, 2010

The toughest morning-menu decision is whether to go sweet or savory, but making these apple-cheddar pastries, from the farm-fueled Maine restaurant Chase's Daily means you don't have to choose. A small dose of sugar highlights the fruit without masking the saltiness of the cheese, and even though scones require about as much skill as waffles, they seem tricky—which makes you look that much more impressive.

Adapted from Chase's Daily in Belfast, Maine (96 Main St., 207-338-0555)

Makes six scones.

Ingredients

  • 3/4 cup buttermilk, room temperature
  • 2 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon sugar
  • 6 tablespoon unsalted butter, chilled and cut into small pieces
  • 1 medium Granny Smith apple
  • 1 cup coarsely grated sharp cheddar cheese

Preparation

  1. Preheat oven to 425F.
  2. In a large bowl, whisk together the first 5 ingredients.
  3. Add the butter and work it into the flour mixture with your fingers until it's partially combined, then add all but 2 tablespoons of the cheese.
  4. Continue working the mixture until it looks like coarse bread crumbs.
  5. Core, quarter, and thinly slice the apple.
  6. Add the buttermilk and all but 6 of the apple slices to the flour mixture, and combine with your hands just until the flour is incorporated, the apples are evenly distributed, and you have a dry dough.
  7. Fold it gently a few times on a lightly floured surface, and shape the dough into a disc about 1 inch thick.
  8. Cut it into 6 imperfect triangles.
  9. Place them inch apart on a baking sheet, top each with an apple slice, and sprinkle on the remaining cheddar.
  10. Bake the scones in the middle of the oven, turning the tray once or twice, until the tops are a pale golden brown, about 20 minutes.
  11. Let them cool for 5 minutes.
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