I made these because I wanted to use up some odds and ends in the kitchen and this knocked out the most things at once.
Notes:
- I have used Cortland apples and a mix of Fuji and Gala apples. The Cortland apples tasted better to me but ended up very soft. The Fuji and Gala apples kept their shape a bit better but maybe aren't the best for baking.
- I think the dough turned out a little too soft/sticky for me both times I've made them (the final product has less structure than there looks to be in the original recipe photos) and I'm not sure why. I have tried measuring the flour by weight and volume, and I mixed the dough more thoroughly the second time because there were puddles of melted butter during baking the first time. Maybe I cooked the apples too much? I'll have to keep working at it.
Verdict: Definitely keeping this recipe around for later. Even with the dough being a bit too soft the flavor is great, much better than I anticipated. They're a little more fussy than I'd like but not prohibitively so. I missed them after they were gone the first time and made a second batch a month later.
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RECIPE: Apple and Cheddar Scones (Smitten Kitchen)
