|Cheddar, apple, walnut scone with chamomile tea|
Just before I was going to get a start on the scones, I sent Gareth a tweet asking how the snowfall in his neck of the woods was and it was deep, especially for Tennessee! He suggested that perhaps apples and walnuts would go well with cheddar. I thought this was a fantastic idea and I even had all the ingredients! (My son even went on to suggest this combination was genius!) I am very grateful for the idea as sometimes I do have trouble coming up with combinations of flavours like this. Perhaps I am just nervous about making the wrong combinations? Perhaps I have watched Gordon Ramsay berate one too many chefs for bad combinations? Who knows, but it is nice to have some help on this issue every now and then. These turned out absolutely fantastic! So fantastic that you should all go visit Stumptown Savoury and make your own scones!!
I just know I can't do the scone tutorial justice so I am not even going to try. What I will tell you is this:
The first batch I made tonight were apple, cheddar, walnut. I mixed into the scones, as per the instructions:
- 1 apple, peeled and diced
- 1 cup shredded old cheddar cheese
- a couple of handfuls of walnut pieces (about 1/2 to 3/4 of a cup)
What I learned about the scone making process was the folding the dough over on itself. I don't think I have ever seen this instruction in any scone recipe I've seen. I definitely noticed the lovely layers of yummy goodness forming while you work.
The second batch I made tonight were maple raisin oat scones. For this recipe I left out the sugar and replaced it with maple syrup. This means I had to reduce the buttermilk by the same amount. I also got a little fancy and brushed a couple of layers with maple syrup before I folded the dough. Next thing was to brush the tops with maple syrup before baking....yummy! (A glaze made with icing sugar and maple syrup also goes well on top) To the dough I added:
- 1 cup raisins
- a couple handfuls of oats (1/2 a cup)
- 3 tbsp maple syrup (leave out the sugar, reduce buttermilk by 3 tbsp)
- brush the tops with maple syrup and sprinkle some more oats on top.
|Maple raisin oat scone with maple glaze....yum!|