Tuesdays with Dorie—Apple Cheddar Scones

No matter how you pronounce them, ScAWn or ScOHne or Scoooon (after the Coronation Stone), these are delicious.

In Ottawa, we have a wonderful little take-out restaurant called The Scone Witch where they make “sconewitches” using scones shaped into squares. You can get sconewitches such as goat cheese and tomato, ham and Gruyère, and poached salmon and cucumber. They serve a variety of different sweet scones too, such as Ginger-Currant, Lemon-Poppyseed, Oatmeal, Orange-Cranberry, and Vanilla-Cream. Dorie's apple cheddar scones would be delicious as a sconewitch with ham.


The Sconewitch
Originally uploaded to FlickR by Ian David Blüm
(with permission)

Biscuit or Scone
Biscuits and scones are both leavened with baking soda or baking powder. Scones are often sweeter and have cream or buttermilk, making it richer. Scones are usually triangular while biscuits are circular. There are more differences listed here.

Scones "are made in a manner similar to biscuits and, in fact, share biscuits' buttery-layered texture, but their name, their shape, and the fact that they're served with tea rather than gravy, lift them to the level of fancier fare."
-Dorie Greenspan in Baking with Julia

The secret to light scones is wet batter. The stickier, the better. Don’t handle them too much, and they will be light and tasty.

Recipe

You can find the recipe for Apple Cheddar Scones in the book Baking: From My Home to Yours by Dorie Greenspan. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! 

Tasting Notes
These scones were wonderful—light, fluffy buttery, and delicious. One of my daughters, who eats grilled cheese sandwiches every single day of the school year and sometimes asks for it on weekends (!), loved these scones.

Recipe for Next Week (July 8)
Double Crusted Blueberry Pie on pages 361-363 chosen by Amy of South in Your Mouth.