Apple and Cheddar Scones

A few weeks ago, I made an impulse purchase of three used cookbooks from ThriftBooks. The first volume arrived this week, a book by Bill Yosses (former White House pastry chef) and Melissa Clark, entitled The Perfect Finish. For a change of pace at breakfast, I tried making the apple and cheddar scones.

The recipe incorporates a whole pound of sliced apples for just six scones. The fruit is baked briefly to dry it out a bit, then mixed into the dough. There’s not a lot of cheddar in the batter, just enough to give a savoury contrast. I thought these scones were really, really good, and made them twice in one week. Highly recommended.