APPLE PURGE: Apple Gruyere Scones

Ugh, I am so frustrated with these. I’ve made them twice, neither time I’ve been particularly satisfied with them, but they’re also not bad. They’re just not perfect. The first time, the smell was wonderful, they were beautiful, but the taste wasn’t alllllll the way where I wanted it to be. Too subtle – I wanted BOLD. These were not it.

So I tried again. Had a thicker grate so there was a denser amount of cheese. Lessened the sugar content. Spiced the apples. The dough was a little bolder and I had high expectations. I might have even been satisfied with them, had I not under cooked the scones due to all the things I was doing last night (cooking dinner, preparing for YouTube show, etc)… so, this recipe is a maybe. I can’t promise you’ll love it.

I also can’t promise pretty photos. The recipe only makes six scones at a time, and the pretty batch was eaten when it was too dark to take nice pictures. So, you have the ugly ones to deal with. Maybe I’ll brave this recipe again and be pleasantly surprised at how they come out.

Hmpf.

apples

Apple Gruyere Scones
makes 6 (adapted from Smitten Kitchen’s Apple Cheddar Scones)

2 firm tart apples
dash of cloves, ground allspice
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
3/4 cup shredded gruyere, plus more for topping scones.
1/4 cup heavy cream (though I used whole milk)
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, cut them into sixteen slivers, then cut those in half. Toss with a dash of cloves and wee bit of ground allspice. The picture above has what my apples looked like – no more than a teaspoon of cloves was used, but I don’t know specifically. Spread the apples in a single layer on the baking sheet and baked at 375 °F for 20 minutes. After taking them out of the oven, let them cool completely. This won’t take too long, but you can throw them in the freezer for two-three minutes to speed them up.

Whisk together flour, sugar, baking powder and salt. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. If you don’t have a paddle attachment, just using a hand mixer with two beaters worked fine for me Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix. The dough will probably be stickier than you anticipate.

Use a piece of parchment paper to line your countertop and sprinkle generously with flour. Pour your scone dough on the flour and sprinkle on top with more flour. Roll it out into a 6 inch circle, about an inch and a half in thickness. Flour a knife and cut into six scones, then transfer to baking sheet (also lined with parchment paper) leaving two inches of space between them.

Beat the egg and a pinch of salt together and brush over each scone. Then top each scone with a little shredded gruyere. BAKE UNTIL THEY ARE DONE AND NOT BEFORE THEN. The original recipe says for 30 minutes at 375 °F, but I would say at least 35-40 minutes (but keep an eye on them). They will smell wonderful and hopefully be what you want them to be.

Sigh.

Sigh.

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