Doughy Delight aka Apple Cheddar Scones

Well, you guys are probably sick of all the apples by now, but I've still gotta eat 'em, so I guess you'll still have to look at 'em :) I am kind of on overload, but it's not so bad--particularly when I get to make things like this: Apple Cheddar Scones!

This creation was inspired by a lovely suggestion on the giveaway post by Ellie of Inside I'm Still Dancing. Great idea sister! She suggested a couple of recipes, but I ended up using a hybrid of this one and another one that has now mysteriously disappeared from Cooking Light. With alterations, of course. Really, recipes are just guidelines, right?

So, modifications included, here is MY scone recipe and a bazillion pictures.

• 2 cups all-purpose flour
• 1 packet SunCrystals/Stevia
  
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 1 tsp herbs de Provence
• 2 tablespoons BUTTER, chilled
• 3/4 cup buttermilk (see substitute below)
  
• 2 large egg whites
• 1/2 c. shredded reduced fat cheddar
• 1 medium apple, chopped

First of all, chop up your apple because other wise it will be in your way, all rolling around everywhere and set aside.

Spoon flour into measuring cups and mix with sweetener, baking powder, baking soda, salt and herbs de Provence.

Next, dice butter into smaller pieces and cut into the flour mixture using a fork, or your hands. I find that fingers work best for mixing most things. From hours of Food Network knowledge, I have learned that it is very important that the butter be CHILLED. Just ask Ina Garten. I have also learned that after cutting the butter in, the finished product should look like little pea-sized clumps. Comme ca:

Then combine your wet ingredients. Most recipes I saw called for buttermilk. But if you're like me, it's just not the type of dairy you have hanging around the house. I bet you could make an amazing swap with plain yogurt, but I was being cheap (ahem I mean frugal) and hoarding mine. If that's the case, it's super easy to create a sub using regular milk and a couple of drops of vinegar. Make sure to let it sit for about five minutes, and then it's ready to use.

Mix buttermilk/buttermilk backup with egg whites and stir into dry ingredients until just moistened. Fold in most of your cheese, reserving some for garnish, and then add diced apples.

The dough will be very sticky, but don't worry, it will work up as you knead it. Turn sticky dough onto a floured surface and knead about 4 times.

Pat dough into a circle and transfer to a cooking sheet sprayed with non-stick spray. Sprinkle with remaining cheese, and score into 12 wedges.

Bake at 400 degrees for approx. 18 minutes or until it starts to brown.

I served these along side a deliciously velvety bowl of butternut squash soup for the most delightfully autumnal meal. So good. I am remembering my love for soup-especially when there is some sort of doughy carb-goodness to dunk in it :)

I can picture so many yummy variations on this recipe. If I hadn't had cheddar in the fridge, I would have used feta and combined that with walnuts and the apples. Miss Ellie also suggested roasted red pepper and Parmesan or spinach and feta as well. Fantastic!

What kind of scones would you make?

Have a great day everyone!