Apple Cheddar Take 2

I’ve tried this once before. But apples and cheddar are truly such a wonderful combination that I don’t think it’s redundant to do it again. And I’ve been dying to try this recipe for scones I saw on Leite’s Culinaria. (Apple pie with slices of cheddar slipped under the top crust will have to wait.) I will spare you the suspense and say that, as anyone might guess, futzing around with a generic muffin recipe can never result in a baked good that holds a proverbial candle to a recipe from Bill “Crust Master” Yosses. Furthermore, let us agree that a batch of these scones + a full pot of freshly brewed coffee = Saturday morning heaven.

I have also expounded on the brilliance of Bill Yosses before. This recipe comes from his new cookbook, which is written with the wonderful Melissa Clark, of the Times‘ A Good Appetite column. And as before, Chef Bill has some tricks up his sleeve that make all the difference in the world. To start with, peel, core, and slice the apples–and then bake them for 20 minutes, just long enough so they’re dry to the touch.

Let them cool while you mix up the rest of the batter.

Add the apples to the bowl and stir until just combined.

Spread out the dough on a floured work surface, and roll it into a rough circle. Slice it up into 6 wedges, and spread them out on a baking sheet.

Brush them with an egg wash and sprinkle with sugar, then bake for 30 minutes at 350F, and you’re done.

It should be noted that scones are ideally consumed on the day they are baked, so be prepared to share with some friends, or to eat a lot of scones yourself. Either way, you can’t really lose.