Apple Cheddar Scones With Streusel Topping

  1. Preheat oven to 385-400 degrees F. (Individual oven temperatures vary, so watch your scones the first time and adjust accordingly.) Position rack in middle of oven.
  2. Streusel:
  3. Mix demerara sugar and oats in a small bowl. Crumble in butter with your fingertips until the mixture resembles a coarse meal. Add cinnamon, cloves and nutmeg, toss, take a big whiff, and set aside.
  4. Scones:
  5. Mix flour, baking powder and remaining demerara sugar in a large bowl. Add apple, cheddar and pecan pieces and mix gently to distribute.
  6. Pour whipping cream over, and mix with a wooden spoon until a dough begins to form and pull away from the sides of the bowl. The mixture will be lumpy with pockets of flour, but that's OK - you'll see.
  7. Turn the dough and any unincorporated ingredients onto a counter lightly dusted with icing sugar.
  8. Gather it into a ball and do your best to knead it, about 10 times, until most or all of it sticks together.
  9. Let it sit while you line a large baking sheet with parchment paper or a Silpat.
  10. Tear off a rough hunk of dough - eyeball it to get about 1/6 of the dough; you're aiming for 6 evenly-sized blobs - and place it on the parchment-lined pan. Do this for all 6 scones, spacing them about 2" apart. Sprinkle tops with streusel, pressing lightly to get it to stick.
  11. Bake for 12-17 minutes or until a toothpick inserted in the center of the biggest scone comes out clean. The tops should be browned, there will be crispy, melted cheese around the edges, and the scones won't jiggle when the pan is shaken.

streusel, sugar, butter, cinnamon, scones, flour, baking powder, brown sugar, granny smith apple, extra old white cheddar, pecan, heavy whipping cream, icing sugar

Taken from www.epicurious.com/recipes/member/views/apple-cheddar-scones-with-streusel-topping-50086306 (may not work)

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