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Tuesdays with Dorie – Apple Cheddar Scones

Remember that I am not a professional baker so forgive any transgressions you see or hear when it comes to baking. I cook and I cater privately, and some call me a chef (although I do not). Baking professionally is what pastry chefs are for and I will gladly pay them dearly for their services. But I really want to get over that bridge enough that I enjoy and look forward to baking for my family and for small events and parties.

I am so happy to have joined along with Tuesdays with Dorie and I already love the fact that I now have to bake every week. One of my biggest hurdles is me myself and I. Baking became difficult when I had my first MS exacerbation. Washing huge, heavy slippery mixing bowls was very hard for me and I will come right out and say that I broke a pile of them. Like riding horses, baking became one of those things that I put on the back burner. Needless to say baking was just too much work for me, although I do miss my weekly trips to Home Goods and TJ’s to replace my bowls. πŸ™‚ I’m stronger than ever now however, so there is no reason for me to put this off any longer.

So here I am with my first recipe tried…apple cheddar scones. My husband HATES scones. I used to have to make them daily for my cafe so I am very picky about them, and I was immediately drawn to this recipe because it is very much like the way I made them. I feel more comfortable in my own skin already! The crumb is moist yet light…not at all like the “typical scone” which is either much too dry and hard or too cake like for my taste. They were sampled hot out of the oven, warm and at room temperature and even my scone hating husband liked them… and he LOVED them the next day (as did his co-worker who begged “Is she going to bake like this all the time again!??!?!?!” wow! Don’t I feel needed and loved!) I had to make one substitute in the ingredients, and that was with the buttermilk. So I used cultured buttermilk powder reconstituted with 3/4 water and 1/4 raw goats milk…It didn’t affect the taste or texture. I also used organic flour and locally ground organic cornmeal and a fresh egg from a really nice Araucana chicken. Being a foodie farm girl has its benefits πŸ˜‰

For the baking I used an 11″ round clay baking pan because my injured shoulder didn’t allow the stretch for my cookie sheets and no one was around to do it for me (here we go again with the pity!)

I’m loving baking at home with Dorie already!

Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com

Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog is viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.

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17 thoughts on “Tuesdays with Dorie – Apple Cheddar Scones”

  1. That is one gorgeous scone! Welcome to TWD. I love having to bake every week, also. Especially since I’m baking things that I wouldn’t normally pick. It really helps to stretch the baking skills!

  2. Thanks so much for the welcomes! I am LOVING this idea. TWD was the push I needed to get back in the swing of things with baking. Now I can’t wait for the holidays (I’m a little ahead of myself aren’t I?!?!?!?)

    I haven’t made a scone in ages. I used to make them daily, but I never really enjoyed making them…this recipe was so easy and I loved the flavor combination. Even mr. fwad loved them…what a bonus!

    I am so excited for the Blueberry pie…can’t wait ’til next week πŸ™‚

  3. Thanks Madam Chow…hopefully when my arm is 100% I’ll be back to photographing more of what I make. I miss it!

  4. Welcome to TWD. Great job on the scones. My husbands friends feel the same way…always hoping that something is coming out of the oven and their way!

  5. Wow…that looks just wonderful. Great photo of what is obviously a great scone. Welcome…I look forward to seeing more of what you make each week.

  6. Pamela, it’s nice to be wanted huh? πŸ˜‰ Job security is a good thing.

    Beryl, thanks…I needed that! The walking wounded that I am is not feeling very chef-like in any way shape or form!

    JacqueOH, I was so pleased with how they came out. I actually enjoyed making them too…what a bonus πŸ™‚

    Kayte, they were delightful. I want to make more already! I’m saving myself for the blueberry pie though…at least for today anyway.

  7. Welcome to TWD! I’m with the others… most of us aren’t professional bakers; we’re in it for the challenge of baking something new every week, for the community, for the continuing education… for as many reasons as we have members. I’m glad you’re now one of us and I look forward to getting to know you through food.

  8. Dolores and Rebecca, thanks for the welcome. I am already loving the TWD group for its support and enthusiasm. I don’t feel so along in tackling my baking issues anymore!

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