This week's recipe for Tuesdays with Dorie was Apple-Cheddar Scones, chosen by Karina of The Floured Apron. Thank you, Karina, for a delicious choice!
I stayed close to the recipe on this one. I made the apple juice from concentrate and made it extra-strong by adding just one can of water instead of three, for extra flavor. I thought my dried apples were a bit too dry, so I soaked them in a generous bath of apple juice. Bad idea -- they soaked up the juice like little sponges and were soon far too wet! I had to drain them and press them between towels to keep them from being utterly soggy. Note to self, next time just sprinkle dried apples lightly if they need moistening.
The dough was indeed very moist and sticky. I spread it out on a well-floured cutting board using a spatula, not my fingers, then patted it gently into final shape with floured hands. Then I cut it with a floured dough scraper (a wonderful tool for scones).
These were extremely tasty! They came out a little flatter than I would have liked, next time I will make them smaller and thicker. Both the apple and cheddar flavors were subtle and went well together. The cornmeal added a lovely "crunch." The texture was nice and light.
However, Jim and I are more "big bold flavors" people, so we may try increasing both the apples and the cheddar next time. Not to mention that I want to try some apple-ginger scones, and some apple-pecan scones, and some cheddar-herb savory scones, and....