ALLCAPS COOKBOOK PRESENTS: Apple Cheddar Walnut Scones (Patreon)

I have never put these out for any number of people and had any single crumb left at the end of 20 minutes. Doesn't matter how many scones or how many guests, they're inhaled instantly.

But I'll be honest, this is a Smitten Kitchen recipe with a bit of spice and walnuts. I just kept adding little bits of things every time; it didn't feel quite right without a little more crunch and a little more bite. But the original is great as well.

They're also just about the easiest "pastry" I can think of. It's very hard to fail these. They're just specatcular, reminiscent of the pie without all the goop. Happy holidays, don't say I didn't get ya nothin'.

Ingredients (6 FAT scones)

2 firm tart apples
1 1/2 cups flour
1/4 cup sugar plus 1 tablespoon for topping
1/2 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons salted butter, chilled and cut into 1/2-inch cubes
1/2 cup extra sharp white cheddar, shredded
1/4 cup heavy cream
2 large eggs

Optional spice blend: 1/2 teaspoon nutmeg, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, dash of clove

1/2 cup chopped walnuts

Black Hole Scone

Preheat to 375 (honestly I might go 365 for the scones themselves, at least on my oven. OOH SCARY NONSTANDARD NUMEROS...)

Peel, core, and dice apples into very small chunks, about the size of a large fingertip. Spread evenly on parchment-lined baking pan and bake at 375 for 20-25 minutes, until slightly browned and a bit drier, but not fully baked.

Whisk flour, sugar, baking powder, spices , most of the walnuts, and salt together. Set aside. With a paddle attachment, mix butter with cooled apple chunks, cheese, cream and one egg, then sprinkle dry ingredients mix over the top and hit low until it just comes together in a loose ball. 

Flour a working surface and turn out the dough. Sprinkle dough with extra flour, then use a roling pin to press it into a 1 1/4 inch thick circle. Cut into six wedges, place on parchment-lined pan with at least two inches separating.

Whisk the remaining egg with a dash of salt, then brush over the tops of the scones. Sprinkle with remaining walnuts and sugar, then bake at 365-375 for 30 minutes until golden brown but not too dark on the bottom. 

Watch the amazing disappearing scone act...