This week’s project was to bake Dorie’s Apple Cheddar Scones. My pantry had no dried apples and fresh apples didn’t appear to be an acceptable substitute. I picked up some beautiful fresh Pink Lady apples, peeled, cored, sliced them into thin slices and dried them on racks in a slow oven for about 6 hours. It took 2 apples to make a good half cup of dried fruit. The oven dried the apples perfectly but they were more difficult to chop into fine pieces than properly dehydrated fruit.
The recipe simply called for cheddar cheese and I chose to use an extra sharp Cabot Hunter’s cheese. The strong flavor predominated in the finished scones. The cheese over powered the dried apples unless you specifically got a slice of dried apple. The butter, as usual, made everything go down better.
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Those look fantastic - interesting about the Cabot's extra sharp. I used the same (I think the "Hunter's Seriously Sharp") and I found the scones to be not cheesy at all. Maybe I got a bland batch of cheese!
ReplyDeleteVery pretty scones. Butter does make everything better, doesn't it?
ReplyDeleteYour scones look beautiful, I used more cheese to get it down ;-)
ReplyDeleteUlrike from Küchenlatein
God, what determination. 6 hours to dry apples? You win. You're so way better than me.
ReplyDeleteLovely looking scones...very nice photo of it all. You dried your own apples? Wow...kudos to you. I thought I was doing good by making homemade applesauce (took all of 15 minutes)! Very beautiful job on the scones and the post.
ReplyDeleteThe color on those is wonderful.
ReplyDeleteYou dried you own apples for 6 hours kudos to you! Scones look delicious!
ReplyDeleteYour scones look great and I'm glad to hear you were able to dry your own apples!
ReplyDeleteWow are you dedicated to dry your own apples! They look fabulous. I wonder if the sharp cheddar would work better with fresh apples?
ReplyDeleteButter always makes everything better, doesn't it? Great job!
ReplyDeleteYour scones browned beautifully! Great job.
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