Hello glorious blog! Just letting you know I almost typed bog instead of blog and that wouldn’t be nearly as glorious.
So. Apples are in season and have been inspiring me everywhere I go. I am going to take an apple-picking trip sometime soon to pick my own, but until then I have been buying all sorts of apples and going bananas over them. Ha. See what I did there? Okay, I’ll stop. 😉
There is a lot of information out there about this delicious fruit, as apples are pretty famous, a-listers of fruit so-to-speak. But, I won’t bore you with that just yet. I’m saving that for the future apple posts to come. For now, please just enjoy this recipe for Apple-Cheddar Scones. I love the combination of savory and sweet, as well as fresh herbs and vegan cheeze with fruit. Pears, peaches and apples are among those that go especially well with vegan cheezes.
Apple Cheddar Scones
1 to 1 1/2 tart apples, peeled or not–cored, sliced and diced. I use Granny Smith because I love them!
1 1/2 c unbleached all-purpose flour, plus additional for work surface
1/4 c unbleached cane sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 tbsp Earth Balance, chilled and cut into 1/2 inch cubes or separated into tbsps
1/2 heaping cup Daiya Cheddar, shredded
1/4 c coconut creamer— I love So Delicious brand
1 tbsp ground flax seed
3 tbsp water
Preheat to 350°F. Line a baking sheet with silpat or parchment paper.
Mix the flour, sugar, baking powder, and salt in a medium to large mixing bowl. Add the Earth Balance to the flour mixture and use a pastry whisk to cut in the Earthy B until it starts to look something like wet sand. Combine your flax seed and water in small cup or small bowl and whisk to make a flax egg. Now toss that flax egg in with the flour and Earthy B and add the coconut creamer now as well. Lastly add the apples and cheddar and work your mixture into a dough.
Flour a work surface and roll your dough out to about 1 1/4 inch thick. I like to roll my dough into a circle and cut pie shaped wedges out for these scones, but you can use a biscuit cutter to do round ones if you please. Bake for about 25-30 min. Let the scones cool for a few minutes after removing them from the oven, but these are best enjoyed warm. They do reheat wonderfully in the oven, so if they can’t be eaten all at once, seal them in a container and refrigerate until you can enjoy the rest of them. 🙂