Apple Cheddar Scones

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.8 cup buttermilk plus more if needed
• 2 ounces cheddar cheese extra-sharp packed grated ()
• 2.3 cups flour all-purpose
• 0.8 cup apples i use 2 granny smith apples shredded pressed peeled drained
• 0.5 teaspoon kosher salt 
• 8 tablespoons butter unsalted chilled cut into pieces

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• knife

Directions

1. Preheat oven to 40
2. Place first 3 ingredients in a food processor, and pulse to combine.
3. Add butter; pulse until mixture resembles coarse meal.
4. Transfer to a bowl, and stir in cheese and apple.
5. Add buttermilk, and stir just until combined. (Do not overstir.) If dough is still crumbly, stir in more buttermilk, 1 tablespoon at a time, to bring dough together.
6. 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.
7. Cut into 8 triangles with a sharp knife, and place on a parchment paper-lined baking sheet.
8. Bake at 400 for 24 minutes or until golden brown. Cool slightly before serving.
9. 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.