#HappyMothersDay! Got to work with @groundedtea again to come up with this KILLER - Cheddar Scones with Rooibos Apple Butter. Using their Hazelnut Honeybush tea was an excellent choice - light and floral, paired so well with the apple and spices. Add this one to your Mother’s Day brunch roster - she deserves it.
Makes 8 large scones or 16 small scones
Ingredients
For the Apple Butter
1 1/2 lbs (5) apples
1/2 cup water
1 (8 oz) rooibos tea bag (I used Hazelnut Honeybush from Grounded Tea)
1/4 cup sugar
1 tbs fresh lemon juice
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Pinch of salt
For the Scones
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup of cold butter, grated
2 eggs
1/4 cup milk
1/4 cup half and half/10% cream
2 tbs honey
2 cups cheddar cheese, shredded
1 tbs heavy cream
Directions
1. Make the apple butter. Peel and core the apples, then cut into big chunks. Add to a medium sized sauce pan with the water, tea bag, white sugar, and lemon juice. Bring up to a simmer over medium heat, then reduce the heat to low and put the lid on. Simmer for 40 minutes.
2. Remove the lid and blend the apples with a hand blender. Add the brown sugar, cinnamon, nutmeg, cloves, and salt. Continue to simmer on low for 1 1/2 - 2 hours, stirring often, or until it’s caramelized and thickened.
3. To make the scones preheat the oven to 400 F. Combine the flour, baking powder, and salt. In a separate bowl, combine the milk, half and half, eggs, and honey. Whisk well to combine.
4. Add the grated butter to the dry flour mixture and mix well with a fork or your hands to coat the butter with the flour. Add the grated cheese and mix again. Pour the milk and egg mixture into the flour and butter mixture and mix lightly to combine with your hands.
5. Dump the scone dough onto the counter and knead until the dough just comes together. Form into a large circle, about 12-14 inches in diameter and flatten slightly with your hands. Cut into 8 slices like a pizza. You can cut each slice in half again to make 16 scones.
6. Lay the scones on a parchment or foil lined baking tray and brush with the heavy cream. Bake for 22-25 minutes until the edges begin to brown. Serve warm with the apple butter.
Notes: to store the apple butter, let it cool down to room temperature and then transfer to a glass jar with a lid. Store in the fridge for up to 3 weeks.
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