This week for the Tuesday’s With Dorie Bake, Karina of The Floured Apron has chosen… Apple Cheddar Scones from page 32 of Baking From My Home to Yours by Dorie Greenspan.
This recipe touches on some of the differences in what we call things in Australia vs in the US. In Australia a biscuit is a scone, a cookie is a biscuit. I had a playful discussion with my Australian husband about what I should call baked goods in front of our children! (They are baking bilingual, they know what to ask for depending on the parent in front of the bickie/cookie jar).
Anyway my impression is to an American audience a scone is a biscuit that has stuff added in to it. Stuff like apple and cheddar.
I am still overseas (without my cookbook) so Dianne of Dianne’s Dishes was kind enough to send me the recipe. This scone is for her…
I made this for breakfast here. Strangely good with the local sausage. I measured everything out and left my dry ingredients in the fridge overnight meaning all I had to do was crack an egg and mix in the wet ingredients. (I think I have already written to my general aversion to too much activity early in the morning).
I needed to make a couple of substitutions. I couldn’t find butter milk so I used a couple of tablespoons of yougurt in milk. Also, although dried pineapple was available in the local shop, dried apple was not. So I used the technique of making pineapple chips from Dorie Greenspan’s/Pierre Herme, Gormandise to dry some apple here in Holysov. Essentially you just cut the fruit in rings and bake at a very low temperature for a few hours.
I could find Polish Cheddar Cheese (quite good actually). Here is a shot of all the ingredients (thank heavens for dictionaries!)
My verdict, well they were nice. I thought they were a tad dry (the cornmeal contributed to that, I feel). Everyone enjoyed them and they were all gone by miday. I couldn’t really taste the cheese. The bits of apple did bring a certain brightness to the scone.
Still feeling very lucky to participate so far from home!