- 1/2 cup buttermilk
- 2 cups unbleached all-purpose flour
- 1 tablespoon pure cane sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, chilled
- 3/4 cup white cheddar cheese, grated
- 1/2 Granny Smith apple, cut into small pieces
- Preheat oven to 425°. Line baking sheet with a Silpat or parchment paper. Set aside.
- Assemble wet and dry ingredients. In a liquid measuring cup, measure out buttermilk. In a large bowl, add flour, sugar, baking powder, and salt.
- Using a pastry fork or whisk, stir together dry ingredients. Using a pastry blender, cut butter into flour until mixture resembles a coarse meal. Butter should be pea sized.
- Pour the buttermilk into the dry ingredients. Stir together with the pastry fork being sure not to over stir. Mixture will be very crumbly.
- Stir apple and white cheddar cheese into scone mixture.
- Turn mixture out onto a clean surface or Silpat. Pat dough into a rectangle, using a pastry bench to pull in the crumbles. Cut the dough in half using the pastry bench and stack one on top of the other, placing any lingering crumbles in between the stacks. Repeat this 1-2 times more if dough is still on the dry side.*
- Once ready, press dough into a square, about 1.25″ thick. Using the pastry bench, cut out 6 square scones. Place evenly apart on the Silpat. Top with grated cheese. Bake for about 18-20 minutes or until golden and cooked through. Serve warm. Best eaten same day.
*This is Melissa’s technique.