I think it is pretty clear that I love food. I would say that food occupies... oh, 70 % of my thoughts during the day? Yeah, that sounds about right. There are a few things I get passionate and snobby about. Instant potatoes? Ew. Tater tot casserole? Not in my house! Quickbreads from a box? Not anymore! (Although during my first pregnancy I kind of lived on boxed muffins... leave me alone! I couldn't keep anything down!)
But on the flip side, there are a few things that true "gourmets" or "foodies" seem to take for granted that I just plain can't handle. First: odd bits of meat. Call it offal, call it whatever you want, I can't eat it. Second: Cilantro and parsley (as a garnish). I wish I could, but I can't! Third: I have a very, VERY hard time mixing sweet and savory. Gives me the heebie jeebies. But what does a good foodie do? Try new things!! This may be a teeny tiny baby step, but mixing cheese and apples in a scone... Could have been risky for wimpy little me! Guess what... I loved them!!
Apple & Cheddar Scones (adapted from The English Kitchen)
1 1/2 cups self-rising flour (or 1 1/2 cups flour plus 1 tsp baking powder & 1/2 tsp salt)
1/2 tsp salt
1 tsp baking powder
4 Tb (1/4 cup) unsalted butter, cold & cut into chunks
3/4 cup grated sharp cheddar cheese
1 apple, peeled, cored, and grated, about 1 cup
1/2 cup milk, plus 1-2 Tb
Preheat the oven to 400 degrees. Butter/line a baking sheet and set aside.
Whisk together the flour, salt, and baking powder. Cut in the butter until there are no pieces larger than a small pea. Stir in 3/4 of the cheese. Add the apple and mix well to coat the apple bits with flour. Pour in the milk and stir together with a fork to make a soft dough. Add another Tb or two to incorporate all floury bits.
Turn out onto a lightly floured surface. Pat out to about 1/2 inch thickness. Cut into 8 rounds. Press the scraps together and repeat as necessary. Place onto the baking sheet, leaving some space in between. Sprinkle the remaining cheese evenly over top of them all.
Bake in the heated oven for 15 minutes, until well risen and golden brown. Scoop off onto a wire rack to cool. Enjoy!