Apple Cheddar Scone Muffins
- 1 large granny smith apple, peeled, cored, & cut into ~1/4 inch pieces
- 1 1/2 cup flour
- 1/2 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons butter, chilled & diced
- 2 eggs
- 1/2 cup shredded sharp white cheddar cheese
- 1/4 cup heavy cream
- pinch of salt
- turbinado sugar
Heat your oven to 375ºF. Line a large baking tray with parchment paper & spread the apple pieces onto it in a single layer (do your best to make sure the pieces don’t touch). Bake for 20 minutes. Remove from oven & transfer the parchment with the apples into the freezer for a few minutes to cool.
Lower the oven to 350ºF. Butter & sugar a muffin pan. In a large bowl, whisk together the flour, sugar, salt, & baking powder. Cut in the butter (using a pastry blender works best) until the mixture is crumbly. In a separate bowl, whisk together the cream & 1 egg & then pour into the flour/butter mixture. Add the apples & shredded cheese & stir until everything comes together & is only a little bit crumbly. Ball the dough together in your hands.
Break off palm-sized portions of dough, roll slightly, & then gently press into the muffin tin. If you have any empty cups (I ended up with 2) put a little water in them. Whisk the remaining egg with the pinch of salt & brush lightly onto the tops of the muffins. Sprinkle with turbinado sugar & if you’d like, gently press the tops with a small heart cookie cutter. Bake for 20 minutes, or until the tops are a light golden brown. Remove from oven & use a butter knife around the edges to loosen the muffins& then place them on a wire rack to cool. Serve with tea or coffee.
Listen to the episode! Fiction Kitchen Episode 4: PRIDE AND PREJUDICE