I’ve been a huge fan of Deb Perelman and Smitten Kitchen for several years now – I’ve never cooked a thing of hers that has not been perfection on a plate. However, while actively losing weight, I found a lot of my favourites were not exactly compatible with my lifestyle, and while I kept a covetous eye on her website and social media, I relied heavily on other sources for recipes.
However, now I have a little more wiggle room for treats and more caloric meals, I’m remembering why I’ve spent so many hours trawling her amusing, heartfelt and comfortable blog. Her food is honest and makes you want to share it with those you love the most. (I’m assuming here that other people see cooking as an act of love, but it’s entirely possible I’m just crazy). So yesterday, when the hubby informed me his aunts were coming over for afternoon tea, my second thought (after “yay”, because I totally won the in-law lottery) was “Oooh… SK’s cheese and apple scones!” It’s been a while since I made these, but they were just as amazing as I remembered, even though I don’t follow the recipe exactly. But that’s okay, because SK’s recipe is also an adaptation, and cooking is all about soul, so it stands to reason that each cook will add their personal touch.
These moist little parcels of happiness taste like apple pie, and their slightly salty sweetness hits you right in your soul’s tastebuds. And considering they’re made of cheese, cream and butter (you know… all the good stuff), that’s hardly surprising. What IS surprising is that they only clock in at 197 calories apiece. That’s not too bad considering how decadent they taste. Definitely doable!
Serves 12
Ingredients
2 Granny Smith Apples
1 1/2 cups self raising flour
1/3 cup sugar
85 grams salted butter, cubed
1/2 cup Cracker Barrel Special Reserve, or other extra sharp cheddar
1/4 cup thickened cream
2 eggs
Method
- Preheat oven to 200C. Line oven tray with baking paper.
- Peel and core apples, and cut into 3 cm chunks. Arrange in a single layer on tray and bake for 10 minutes on the middle rack. Allow to cool for 10 minutes. Reduce temperature to 180C.
- Sift flour and sugar together and set aside.
- Use beaters of stand mixer with the paddle whip attachment to beat the butter, cheese, cream and one egg until well combined.
- Add apple and stir.
- Add flour/sugar mixture and and mix until the dough just comes together. Be careful not to overmix.
- Sprinkle a small handful of flour on your workspace and and upturn the dough. Use your hands to gently pat until smooth, taking care not to overmix.
- Divide dough into 12, and gently pat into flattened balls. Place onto an oven tray lined with a fresh sheet of baking paper. Leave a small space between each scone, as they do spread, but keep them close so that they are pushed upwards for taller scones.
- Beat remaining egg in a small bowl. Brush the scones with egg wash. Bake until firm and golden, about 20 minutes. Allow to cool for 10 minutes (as they’re very fragile when hot), then very gently transfer to a wire rack to cool. Like all scones, these are best eaten on the day they are made. Trust me, this is no hardship.
