Apple Cheddar Sage Scones
Add flour to food processor
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Baking powder, salt and sugar and pulse 1-2 times to combine
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Add the cold cubed butter & pulse just a few more times until butter is pea sized & well distributed
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Then pour in the cream and pulse just 1-2 times or until a shaggy dough starts to form
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Empty out into large bowl
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Add apples, cheddar
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and chopped sage
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And gently toss until incorporated
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Empty out on floured surface and gently pat into a disc
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Without overworking
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Slice into 8 pieces
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Transfer to lined baking sheet
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Brush with cream
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Top with sage leaves & seal them on with cream - then top with a little more cheddar (optional)
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Chill for 15 min in fridge or freezer then bake
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Then transfer them out of pan with spatula on to rack to cool
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We love them warm with butter and honey drizzles
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Tender Scone tips: •use cold ingredients, •do not over work dough by hand or in the food processor
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•pat into disc instead of rolling it out, •chill formed scones in fridge for a few min before baking
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Recipe details and more tips linked
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