Traditional recipes

Irish Cheddar-Apple Scones

Irish Cheddar-Apple Scones

Preheat the oven to 375 degrees.

Place the apples on a lined baking sheet and bake until dry to the touch, approximately 20 minutes (time may vary depending on the size of your apple pieces). Remove from oven and let cool completely (to speed up this process, you can place the apples in the refrigerator or freezer briefly).

Leave oven on.

In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. Rub the cold butter into the flour mixture with your fingertips, being careful not to let the butter warm up too much. Don't fully incorporate the butter into the flour mixture — you want some small butter pieces to keep the scones nice and flaky.

Add the Dubliner, cream, apples, and 1 egg to the butter/flour mixture and mix with a wooden spoon until the dough is just combined. There will still be some small chunks of butter — that's OK!

Liberally flour your countertop and, using a rolling pin or your hands, spread the dough into a circle approximately 1- to 1 ½-inches thick. Cut the dough into 8 wedges. Place on a freshly lined baking sheet.

In a small bowl, whisk 1 egg together with a pinch of salt. Brush the tops of each scone with the egg wash, and then sprinkle with the remaining tablespoon of sugar. Bake scones until golden, approximately 20-25 minutes.

Remove from oven and transfer to a wire cooling rack. Let cool for approximately 10-15 minutes.


Easy Traditional Irish Scone Recipe

A good Irish scone recipe is as near to perfect comfort food as you can get. With its tender crumb, buttery richness, and currant-studded beauty, these scones are divine with a hot cup of tea and a good book or that Netflix series you’ve been dying to watch.

So what is it about these scones that make them quintessentially Irish? Well, after extensive reading of both scone recipes and histories, I believe the difference lies in three aspects: the shape, the liquid used, and the choice of dried fruit.


Irish Scones

There are two secret ingredients to fab scones. Kerrygold and a splash of love. Our rich, creamy butter will give your scones a marvelous golden hue and melt-in-the-mouth texture.

  1. Preheat the oven to 220°C.
  2. Sift the flour, salt and bicarbonate of soda into a mixing bowl. Stir in the sugar and with your fingertips, then rub in the butter until the mixture resembles fine breadcrumbs.
  3. Dig a little well in the centre and pour in the buttermilk and beaten egg. With a tablespoon, quickly but gently stir in the liquid until it’s soft but not sticky. Dust down your work surface with some flour and get ready for the fun bit. You might want to recruit the kids! Turn the dough out and pat into a circle about 2.5cm (1in) thick. With a cutter or sharp knife, carve up the dough into 5 cm (2in) shapes.
  4. Pop the scones onto a nonstick baking sheet and bake for 15 minutes until they rise to a delicious shade of golden brown. Leave to cool for at least 10 minutes on a wire rack, then serve up with butter curls and jam. Don’t be afraid to experiment with fancy jams or stick to the traditional strawberry. Whatever tickles your tastebuds! If any survive the day, keep them fresh in an air-tight tin.

Fruit variety

Enjoy the taste of summer throughout the year. When stirring the sugar into the dry ingredients, add 50g (2oz) (½ cup) of sultanas, raisins or dried pitted cherries.

The not so small variety

This scone recipe can also be made into one big round loaf. Cut a deep cross in the centre and cook on a baking sheet in a preheated oven for 20 minutes, then reduce the heat to 200°C (400°F), Gas Mark 6 and continue to cook for another 20 minutes. If the base sounds hollow when you tap it, it’s done.


Recipe Summary

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, chilled
  • 1 apple - peeled, cored and shredded
  • ½ cup milk
  • 2 tablespoons milk
  • 2 tablespoons white sugar
  • ½ teaspoon ground cinnamon

Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.

Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.


Apple And Cheddar Scones


I think scones have to be one of the most popular of all the quick breads. Similar to the North American biscuit, but not quite the same. Typically scones are a bit sweeter than North American Biscuits, not to be confused with cookies! We may call cookies biscuits over here, but if you go to North American and request a biscuit with your cup of tea you are going to get something like a scone! Not that that would be disappointing or anything, but I'd rather dunk a Digestive Biscuit than a scone!

I have to say I have never bought a scone in a shop that I enjoyed as much as I enjoy the ones I make at home. Tis true. I admit it. I may be a bit of a scone snob though . . . and I've never been known to turn one down, shop bought or not. I'm just saying that homemade ones are infinitely better than any you will find in a shop.

  • Handle the dough as little as possible. Try not to over mix the liquid ingredients into the dry. You can knead them very gently to bring the dough together, but take care not to over do it, a few gentle turns should do the trick.
  • Pat, don't roll. I find that patting the dough out gently with my hands yields a much more tender scone.
  • Use a sharp floured cutter to cut them out and use a sharp tapping motion, straight up and down. Do not twist the cutter, or your scones will be lopsided and raise unevenly.


There are all kinds of delicious scones available today. I have posted quite a few tasty versions of the Scone, including my absolute favourite version . . . Maple Walnut. Today however I wanted to show you a version that is a tiny bit different.

These are like a cross between a savory and a sweet scone. There is no sugar in them at all . . . but the apple that you grate into the mix does add a bit of sweetness that goes so very well with the strong cheddar that is also in the mix.

The result is a delicious scone with a tender wholesome crumb. I love the melted cheese on the outsides and I can tell you they make a lovely light lunch with a slab of cheddar and some good mango chutney!


*Apple and Cheddar Scones*
makes about 8
Printable Recipe

Beautiful scones, moist and tender on the inside and yet crisp on the outside. Apples and cheese, the perfect combination!

225g of self raising flour (1 2/3 cups)
1/2 tsp salt
1 tsp baking powder
50g of unsalted butter, chilled (3 1/2 TBS)
1 tsp dry mustard powder
75g extra mature English cheddar cheese, grated (3/4 of a cup)
1 eating apple, washed and dried
100ml of milk (6 1/2 TBS)

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet and set aside.

Sift the flour into a bowl along with the salt and baking powder. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the mustard powder and 2/3 of the cheese. Grate the apple into the bowl, using the large holes of a box grater. Discard the core and pips. Mix well to coat the apple with the flour. Pour in the milk and mix together with a round bladed knife to make a soft dough. Turn out onto a lightly floured surface. Pat out to about 1/2 inch thickness. Cut into 8 rounds. Gather together the scraps and repeat as necessary. Place onto the baking sheet, leaving some space in between. Sprinkle the remaining cheese evenly over top of them all.

Bake in the heated oven for 15 minutes, until well risen and golden brown. Scoop off onto a wire rack to cool. Serve warm, or cold as desired.

Note: I like to use a 3 inch round cutter for these.

Marie Rayner

Apple and cheddar scones

This is pretty much October on a parchment-lined baking sheet. They want to be packed in a basket so they can go apple picking with you and to sneak in the car to join you for a leaf-peeping drive. They want to come to brunch with you and deserve to be served with warm apple cider, whether getting lost in a corn maze or searching for the best pumpkin to carve.



Have we spoken this week? If we have, I’ve probably gone on and on about them, about how I never really was into that whole apple-cheddar thing but these, these changed things. They’re absolutely fantastic. They’re from The Perfect Finish, which is a dessert cookbook by Bill Yosses, who is now the executive pastry chef at The White House (but not when he wrote this) and Melissa Clark, who I suspect you’re already quite fond of. When I first saw the recipe, I rejected it as fussy for making you roast apples (in one-sixteenths!) just to let a stand mixer bang them up. I snorted over how chefs always like to boast that their recipes are “fairly simple” for home cooks but then use weights measured to the one hundredth of an ounce, fooling nobody.

And then I made them. And I shut up because these are blissful. Just a little sweet with a shaggy sugared lid, a not-too-intensely cheddar background with random chunks of baked apples throughout. All that! In a scone. Oof, I’m obsessed and about to make my third batch because I don’t think I’ll be able to go anywhere this weekend without some, fresh from the oven. Suddenly, it wouldn’t be October without them. Don’t say I didn’t warn you.



Apple and Cheddar Scones
Barely tweaked from The Perfect Finish

2 firm tart apples (1 pound or 2 454 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

[Don’t have a stand or hand mixer? I’d rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don’t overmix it though it will be harder to do this by hand.]

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.

Do ahead: Scones are best the day they are baked. However, they can be made ahead of time and stored unbaked in the freezer until you need them. Simply brush them with the egg wash and sprinkle them with sugar, and bake them still frozen for just a couple extra minutes. This way they are always freshly baked when you want them. These scones were passable on day two and terrible on day three.


Apple Cheddar Scones

Preheat oven to 425ºF. Line a baking sheet with parchment paper.

Melt 1 tablespoon butter in a skillet over medium-low heat. Add apple and sauté until tender, about 8 minutes. Remove from heat to cool.

In a medium bowl, whisk together flours, baking powder, baking soda and salt. Cut remaining butter into small pieces and scatter pieces over the flour mixture. Cut into the flour with a pastry cutter until mixture resembles coarse crumbs. Stir in the cheddar cheese.

In a small bowl, whisk together egg white, maple syrup, applesauce, and buttermilk. Pour over the flour/butter mixture and stir just until combined.

Transfer dough to a generously floured work surface. Pat out to an 11x7-inch rectangle. Spread the cooled apples on top of the dough, leaving a bit of the dough exposed along one long edge. Roll up the dough lengthwise, like cinnamon rolls. Slice into triangles or rectangles. Place on prepared baking sheet, 2 inches apart, and sprinkle with extra shredded cheese.

Bake in preheated oven for about 12 minutes, or until the bottoms of the scones are deep golden brown. Remove to rack to cool. Store scones wrapped in wax paper in an airtight container at room temperature for a few days.

Recipe adapted from Naturally Ella and inspired by Joy the Baker.

Cheese and apples has been a pairing I&rsquove been familiar with for a long time. Growing up, we loved meals of odds and ends (we called it a Smörgåsbord). We would buy various kinds of crackers, cheeses and apples and try them in different combinations. My dad insisted on having his favorite Jarlsberg cheese along with slices of pink lady apples.

Cheddar and apples is a classic union of flavors, and I thought they&rsquod be lovely together in scones. And so they are. The apples lend a tart sweetness, while the cheese puts these scones slightly on the savory side. My toddler adored them and wouldn&rsquot stop asking for more. They satisfied my pregnancy craving for baked goods &hellip until they were gone.


Mrs. McCarthy’s Award-Winning Strawberry Scones

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t). King Edward VII did however in 1904.

An alternative to the story is Sid’s assertion that Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !. What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

Among the variables in the recipe, what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?

Is it strawberry preserve or fresh strawberries, or a combination of both ?

This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title, I hope the producers of “Father Brown” find no offense. Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe ( see best Scottish Scones in recipe search ). As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found. Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough. Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

  • ¾ cup of buttermilk
  • 1 egg beaten
  • 2 cups of flour
  • 3 Tbs granulaed sugar
  • 1 Tbs + 1 tsp Baking powder
  • ½ tsp salt
  • 1/3 cup Kerrygold Pure Irish butter = 5 1/3 Tbs cut to small cubes
  • Extra flour for dusting table and roller.
  • 1-2 Tbs granulated sugar for topping.
  • 1 jar good strawberry preserves
  • Fresh strawberries cored and cut into quarters
  • Clotted Cream or Whipped cream
  • 1 Tbs shortening for baking sheet

Directions for Strawberry Scones

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!


In a large bowl, sieve together the dry ingredients, then use your fingers to rub the butter in, until the mixture takes the consistency of powdery breadcrumbs

Add the dried fruit and mix well.

In a different bowl, beat one egg and add 4 spoonfuls of milk. Then, pour the liquid in the center of your dry ingredients and start mixing. At the start, you might want to you a knife then, as the mixture comes together, use your fingers.

Need to know: you do not want to knead this dough as if it was bread. You want to use a light touch and only work it as much as needed for it to come together otherwise they come out too dense and hard.

Use more flout to lightly dust a clean kitchen counter and spread your dough so that it is about 2cm thick.

Then, use a scone cutter (or a glass!) to cut out your scones. Place them on a sheet of baking paper, each scone close to other (you want them to touch each other lightly) and place in the hot oven.

Let them cook for about 10 minutes at 200 degrees, then lower the temperature to 160C until fully risen and golden (about 10 extra minutes)

Take out of the oven and let cool. Serve cut in two with butter or your topping of choice.

In a different bowl, mix the egg yolk and the milk. Then, make a hole in the center of your dry ingredients and add about half of the egg and milk mixture, the dry fruit then mix well. Slowly, add the rest of the eff and milk and keep mixing: use a spatula to make sure no dought is left over on the sides f the bowl.

Move the dough onto a clean, floured kitchen counter and spread the dough until it is about 2 cm thick. Take a scone cutter (Or a large glass) and use it to shape out as many scones as your dough allows

Take a baking tray and cover it with baking paper and put the scones on it. Use a kitchen brush to brush their top with the egg white, to create a glazes look

Place in the middle rack of the oven, put the temperature up to 220 degrees for about 8 minutes, then turn it down to 160 and let cook for 10 mins more.

One ready, transfer onto a rack to cool. Enjoy alone or with delicious Irish butter or double cream and jam!


Apple Cheddar Scones with Honey Glaze

These scones are a little sweet and a little savory with lots of Honeycrisp apple chunks and some cheddar cheese. Drizzled in a sweet honey glaze, it’s perfect for a Sunday brunch or sweet start to any day.

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Heat a large sauté pan over medium heat and add oil and heat. Add apples and 1 tablespoon sugar and sauté while stirring until apples start to soften, about 1 minute. Transfer to a bowl and put in the refrigerator to cool.

Meanwhile, in a medium bowl, mix together flour, 4 tablespoons sugar, baking powder and salt. Grate chilled butter into the flour using a grater (or cut with knives) and use your fingers to combine into a coarse dough. In a small bowl, whisk together sour cream, egg, cheddar cheese and apples. Add to dry mixture and combine with a spoon just until mixed (do not overmix). Pat the dough into a 1-inch circle on a floured surface. Cut into 6 wedges and transfer onto baking sheet at least 1-inch apart and sprinkle with sugar. Bake 30 minutes or until golden brown.

While scones are cooling, make glaze by mixing together powdered sugar and honey. Add water just until you get a glaze thick enough to coat the back of a spoon. Drizzle scones and eat!

Nutritional Information

Calories: 449 , Fat Content: 24 g , Protein Content: 7 g , Carbohydrate Content: 55 g , Sodium Content: 155 mg , Sugar Content: 33 g .


Watch the video: VEGAN SPINACH u0026 CHEESE SCONE Recipe (January 2022).