I leave you this week with another buttermilk made recipe for Apple Cheddar scones. This apparently came from a long ago tossed Cottage Living magazine. I found the recipe just as my cut magazine one looks still on My recipes.com here where you can print it out.

They are basically buttermilk biscuits with grated cheese and apple in them and then cut into triangles. They are slightly chewier and can be grabbed to eat without the benefit of butter. And they are a requested breakfast item by the 8 year-old making them a step above other plebeian breakfast fare.

Apple Cheddar Scones

Yields: 8 large scones Prep: 15 minutes Bake: 24 minutes at 400 degrees F

Ingredients

• 2 1/4 cups all-purpose flour
  
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 8 tablespoons chilled unsalted butter, cut into pieces $
• 2 ounces extra-sharp Cheddar cheese, coarsely grated (about 1/2 cup lightly packed) $
• 1 large peeled Granny Smith apple, shredded, pressed, and drained (about 3/4 cup) $
• 3/4 cup buttermilk, plus more if needed

Preparation

1. 1. Preheat oven to 400°. Place first 3 ingredients in a food processor, and pulse to combine. Add butter; pulse until mixture resembles coarse meal.
2. 2. Transfer to a bowl, and stir in cheese and apple. Add buttermilk, and stir just until combined. (Do not over stir.) If dough is still crumbly, stir in more buttermilk, 1 tablespoon at a time, to bring dough together.
3. 3. Knead dough gently several times with floured hands on a lightly floured surface. (Dough should just come together and not be sticky.) Pat dough into an 8-inch-diameter round, about 1/2 inch thick. Cut into 8 triangles with a sharp knife, and place on a parchment paper-lined baking sheet.
4. 4. Bake at 400° for 24 minutes or until golden brown. Cool slightly before serving.
5. You can make any number of other versions of this scone. For Pear Parmesan Scones: Prepare Apple Cheddar Scones as directed, adding 1/2 teaspoon freshly ground pepper to flour mixture and substituting 2 ounces Parmesan cheese (about 1/2 cup lightly packed) for Cheddar cheese, 2 peeled Bartlett pears for apple, and 3/4 cup plus 1 1/2 tablespoons whipping cream for buttermilk.

      Karen Barker, MyRecipes
DECEMBER 2007

               And while you’ve got the oven on, try this. Place strips of bacon on parchment paper (fold edges up to catch the grease) and bake until brown and yummy. I prefer my bacon done like this as they do in the restaurant world. (Sorry veggie people)

  Bon Appetite !