by Cheesemonger Evy, adapted from “Cream Scones” on NYT Cooking
This is a dashing-out-the-door-in-the-morning scone, a tide-you-over-'til-dinner scone. And the beauty of a scone is that if you're just wanting a whisper of salty cheese to play with the sweetness of apple and savory of walnuts, you go with the recipe as written.
Curd-nerd? Double the cheese or sprinkle extra on top for an enviably crusty cap. Sweet-tooth? Use a bigger apple. Nut-head with a need for texture? Up the walnuts. It's all Gouda.
INGREDIENTS:
1 apple
⅓ cup chopped walnuts
2 cups flour
⅓ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups heavy cream
PROCEDURE:
Preheat your oven to 400º, and line a baking sheet with parchment or a baking mat.
Using a box grater, coarsely grate your cheese and apple. Use a clean towel to wring out all of the extra liquid in the apple shreds so it won't mess up the scone’s consistency. Set aside.
3. In a medium bowl, mix flour, sugar, baking powder and salt together, then add cream. Stir carefully till almost combined. Add in cheese, apple, nuts, and barely mix (we don’t want tough scones, so leave it alone as much as possible to avoid overworking the dough!)
4. Create 8 dough blobs, and place 2 inches apart on the baking sheet, flattening the tops slightly so they cook evenly. Brush the tops with heavy cream.
5. Bake for 15-18 minutes, or until the tops are golden. Be careful not to overbake, or you'll end up with dry scones! Transfer to wire rack to cool.
