Tuesdays with Dorie: Apple Cheddar Scones

July 1, 2008 at 5:10 am | Posted in biscuits & scones, breakfast things, groups, tuesdays with dorie | 43 Comments

apple cheddar scones

These are the last treats baked in the oven of my old apartment (sniff).  Karina of The Floured Apron has chosen Dorie’s Apple Cheddar Scones for TWD this week.  If it weren’t for the group, I probably wouldn’t have made this recipe.  Not that doesn’t sound good to me, it actually sounds quite good, but I just know I wouldn’t have gotten around to it.  I’m so glad I got the push I needed, because I thought they were fantastic!

Apples and cheddar cheese are a classic combination.  I used to think it was a southern thing…then I thought it was a New England thing.  I have no idea what kind of thing it is now, except for a good thing.  This recipe calls for dried apples, which hold their form well in the scones, and grated cheddar (I used white), which melts into the background.  The dried fruit and cheddar cheese, along with apple juice, make for a slightly sweet and salty combo that I love.  Cornmeal in the dough makes them bake up golden and gives them texture.  If I make them again, I’ll either scoop out the sticky dough in rounds or pat it out a bit fatter, but that’s purely for looks.  I served mine with a little honey butter on the side–tasty!

Sorry to keep this so short, but as I write this, I’m still in the midst of packing.  A big thanks to Karina for this week’s pick!  My internet connection may be down for several days due to the move, so I might not be able to check out the TWD blogroll myself this week, but you should!  And check out Baking: From My Home to Yours by Dorie Greenspan or Karina’s post for the recipe for these Apple Cheddar Scones.

Tuesdays with Dorie: Pecan Sour Cream Biscuits

February 26, 2008 at 7:06 am | Posted in biscuits & scones, breakfast things, groups, tuesdays with dorie | 30 Comments

pecan sour cream biscuits

Ashley of eat me, delicious lured us out of the realm of cakes and into the world of breakfast treats by choosing Pecan Sour Cream Biscuits as this week’s Tuesdays with Dorie recipe. 

I will fess up and tell you off the bat that I made these twice.  The first time around, they were truly delicious, but they didn’t come out the way I thought they were meant to.  Dorie described them as ‘high’ and ‘flaky,’ but mine didn’t rise much at all (surprising, given the large amount of leavener in the recipe), and while very tender, I wouldn’t have said they were flaky.  Also, my photos of that batch were so blah-looking, I didn’t want to put them up.  I still don’t like this photo either.  What can I say…I am a perfectionist who never attains perfection.  How frustrating to be me!!

The second time around, I followed a good suggestion made by Lemon Tartlet Leigh to grate my butter into the dry ingredients rather than try to cut in larger pieces.  Then you can just toss the grated bits to coat and don’t run the risk of over-working the dough.  I am usually pretty sensitive to over-working, but maybe I did on my first attempt, who knows.  I’d say the second batch did rise a bit higher than the first, but I was expecting them to double in height or something, and they certainly didn’t.  The only way I can put it is that they seemed more like scones than biscuits.  That being said, they made darn fine scones (pecans and brown sugar are a great combo), and I’d certainly make them again, again…if that makes sense. 

If you read the recipe in the book Baking: From My Home to Yours by Dorie Greenspan, or here on eat me, delicious, you’ll notice that Dorie calls for cutting the biscuits into two-inch rounds.  I cut mine into larger squares, so there was no waste.  Also two inches is tiny…I could eat like five of those.  And if you’re wondering what that crazy red stuff is on my scones, it’s cranberry honey, which I received in the last go-round of Blogging by Mail

Did anyone achieve high and mighty pecan sour cream biscuits this week?  I dunno.  Join me at the Tuesdays with Dorie site to view the blogroll!

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