I would also like to encourage my readers to check out my co-host's new blog that highlights various food events, giveaways, and challenges across the blogosphere. No spam, but just plain good support for the food community. Thanks Jackie for your efforts. You are a sweetheart and I don't know how you keep up with such a busy schedule!
Apple Cheddar SconesOther quickbreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
1 3/4 cups of unbleached white flour or spelt flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon of cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple cider or unsweetened apple juice
3/4 cup grated cheddar cheese (I used red wine cheddar cheese)
1/2 cup finely diced dried apples
1/2 of fresh small apple, shredded
Line a baking sheet with parchment paper or butter the pan.
Whisk together the flour, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make a well in the center of the ingredients.
In a smallish bowl, beat the egg, buttermilk and apple cider together until frothy.
Cut the butter into the dry ingredients with a pastry cutter until the butter resembles small pea bits.
Add the liquid ingredients to the flour mixture, stir until just combined and then fold in the cheese, dried apples and shredded apples.
With floured hands, shape the dough into rounds and transfer to the prepared baking sheet.
Bake for 15 - 20 minutes or until golden brown. Take care not to over bake as they will turn into bullets :)
Jalapeno Cheddar Scones
Cheddar Parmesan Scones with Dill
On the top of the reading stack: Healthy South Indian Cooking
Audio Accompaniment: the terrible racket of the street being torn up in front of the house