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Sue Gronholz's Apple Cheddar Mini-Scones

Sue Gronholz's Apple Cheddar Mini-Scones
Ingredients
  • 3 cups all-purpose flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 cup cold butter
  • 1 egg
  • ¾ cup (6 oz) vanilla yogurt
  • 3 Tbsp. 2 % milk, divided
  • 1/3 cup shredded peeled apple
  • 1/3 cup shredded sharp cheddar cheese
  • 1 Tbsp. minced fresh sage
  • 1 Tbsp. sugar


Preheat oven to 425°.  In a large bowl, whisk flour, baking powder, salt and baking soda.  Cut in butter until mixture resembles coarse crumbs. 


In another bowl, whisk egg, yogurt and 2 Tbsp. milk; stir into crumb mixture just until moistened.  Stir in apple, cheese and sage.

Turn onto a lightly floured surface; knead gently 10 times.  Divide dough in half; pat each portion into a 6-in. circle.  Cut each circle into eight wedges; cut each wedge into half.

Transfer to parchment paper-lined baking sheets.  Brush tops with remaining milk; sprinkle with sugar.  Bake 10-12 minutes or until golden brown.  Serve warm.


For Regular-Size Scones:  Do not cut wedges in half.  Bake as directed, increasing baking time to 12-14 minutes. Makes 16.


Shanti's Maple Bacon Butter

Let one stick of unsalted butter come to room temp. Stack 3 pieces of bacon and cut across into small 1/2 inch pieces. Fry in a pan until crunchy. Cool on baking sheet lined with paper towels.

In a mini food processor (may also use bowl and spatula ) mix cooked bacon, 2 T maple syrup and 1/4 teaspoon of smoked salt (to taste). You can also use salted butter and omit smoked salt. Blend until all ingredients are incorporated. Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm.


Shanti's Cinnamon Cayenne Brown Sugar Butter

Let one stick of salted butter come to room temperature . In a mini food processor ( may also use a bowl and spatula ) combine 1/4 teaspoon of cinnamon, 1/4 teaspoon of cayenne and 1 1/2 Tablespoon brown sugar. Blend until all ingredients are incorporated .Place butter on a piece of plastic wrap and shape into a log, twist and tie ends in a knot. Refrigerate until firm.  Adjust cinnamon and cayenne to your preference


Apple and Cheddar Mini Scones

Cristina Ferarre is joined by Sue Gronholz in the kitchen to bake her "Taste of Home" recipe for Apple and Cheddar Mini Scones


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