Fall 2016 LOCALadk Magazine 56
LOCALadk
Autumn Apple and Farmer's Cheese Scones
3 cups Champlain Mills spelt flour or all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
12 tablespoons butter – chilled and cut into cubes
4 large Pine Ridge Farm organic eggs
1/2 cup Battenkill heavy cream
1 cup shredded North Country Creamery dill farmer's cheese
+ ¼ cup extra to top the scones
2 firm tart large organic apples – granny smith or honey crisp
– cut into small chunks
Preheat oven to 350 degrees. In a large bowl stir together
flour, sugar, baking powder, and salt. In a food processor
put flour mix and butter – pulse until butter is pea size (You
could use a pastry cutter to cut in the butter instead of food
processor)
In a medium bowl break the eggs and mix with a fork. Add
the heavy cream, cheese and apples
Put the flour/butter mix back in the large bowl. Make a well
in the middle and pour in the wet ingredients – mix together
just until combined
On a floured surface make 3 small balls with the mix – flatten
out and cut each ball into 4ths (triangles). Place the triangles
on an oiled sheet pan or a sheet pan with parchment on it.
Leave room for the dough to spread. Top each scone with a
few shreds of cheese. Bake for 15 minutes at 350 degrees
– until bottom of scone is firm and top is browned. Serve
warm and enjoy!
