Roasted Apple Brie Scones
Adapted from Smitten Kitchen
I had some extra brie lying around, so I thought I’d make some scones. I didn’t have any heavy cream, nor did I have any milk, so I substituted a mixture of soymilk and butter for the cream. (No negative effects on the scones noted. No one even noticed the change.) The apples lend a delicate sweetness, and the brie just melts right into the scone. The dough is a bit sticky, so make sure to use plenty of flour when preparing the scones. Yes, I’ve been on a scone-making frenzy recently.
Makes about: 16 medium scones
Prep time: 15 minutes
Bake time: 30 minutes
3 medium apples (or 1 pound)
1 ½ cups all-purpose flour
¼ cup sugar
½ tbsp. baking powder
½ tsp salt
6 tsp unsalted butter, cut into chunks
½ cup (2.25 oz) brie, cut into small chunks, rind removed
¼ cup heavy cream (or, substitute 1 tbsp butter+3 tbsp soymilk or milk)
1 egg, beaten
sugar for sprinkling
a surface that can be covered with flour.
1. Preheat oven to 375F.
2. Prepare apples: Peel and cut into small chunks. Place onto baking sheet and bake for 20 minutes.
3. Combine flour, sugar, baking powder, and salt.
4. Add in butter and combine with flour until the mixture appears sandy. You can use your fingers to rub the butter into the dough.
5. Toss in brie and roasted apples and mix together with dry ingredients until the brie is covered in flour.
6. Beat egg in a separate bowl.
7. Pour eggs and cream into the dry mixture.
8. Combine mixture until it comes together into a cohesive dough. It will be sticky.
9. Divide the dough in half. Pat into a circle on a well-floured surface (yes, even a well-floured piece of parchment paper) using well-floured hands. Cut into 8 wedges. Repeat with the other half.
10. Place wedges ½ inch apart on baking sheet. Brush egg on scones and sprinkle with sugar.
11. Bake for 30 minutes, or until tops are golden brown.