{Double Cheese: Asparagus cheddar bunwiches & Apple Cheddar Rosemary Scones}

TGIF everyone!

My walks home from work have been a lot more enjoyable with our warmer temperatures and seeing the greenery growing back on the “walk of trees”.

A far cry from these barren looking trees a couple of months ago..although the sky is quite pretty..

Dinner this past week has involved cheddar..Like in the form of this yummy cheddar bun (from the Rustic Sourdough Bakery). We picked these up at the Kingsland Farmers Market (6 buns for $3.25). Chewy, fluffy and flecked with oven toasted bits of cheddar on top, these were awesome.

I sliced this baby in half and filled it with grilled stalks of asparagus (sliced in half and seasoned with balsamic, olive oil, salt & pepper).

Along with an egg (cooked overeasy so the yolk was nice and oozy in every bite). I spread one side of the bun with a generous smear of jalapeno cilantro hummus and the other with spicy mustard. Twas a delight 🙂

Served with a side of crispy oven baked “hash browns” made healthier using just a dribble of oil and seasoned with herbs de provence and a squeeze of lemon.

Continuing on the cheese theme. I’ve been missing out on the Sidewalk Citizen scones (I’ve stopped by the past two weeks and BOTH times they were completely sold out!)

So I thought, heck I’ll make my own.

Tonight’s flavour: Apple cheddar rosemary mini scones.

One and a half apples into small cubes (golden apple and a cameo) go into this recipe.

Scones are one of the easiest things to bake and are oh so rewarding 🙂 I make mine about 1/4 the size of a regular scone, making it a perfect snack or accompaniment with a steamy bowl of soup or alongside a big fresh salad.

A crisp and cheesy crust while tender and soft on the inside. After cooling, I pop these little guys into a freezer bag and defrost them on the counter either overnight or an hour before. This also prevents you from eating the whole darn batch in one sitting. 

Which would totally defeat the purpose of making these mini.

I still ended up eating 3 of these…But that’s like one regular scone, right? 🙂

Feel free to add your own twist of flavours: parmesan, bacon and chive would be nice. In the mood for sweet? How about dicing in some fresh strawberries and chiffonade basil, or making ginger pecan pear scones.

As a side note, I didn’t have eggs at home, but I tried a Tyler Florence recipe which didn’t require them and they still turned out dandy.

Apple Cheddar Rosemary Scones (adapted from recipe by Tyler Florence)

  • 2 cups all-purpose flour
  • 1 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup cream 
  • 2 tsp of apple cider vinegar
  • 1 cup grated old cheddar cheese
  • 1 1/2 apples, diced into small cubes
  • 1 tbsp rosemary, chopped
  • pepper to taste
Preheat oven to 400 degrees. Mix your dry ingredients (flour -> salt) in a bowl and cut in the butter with a pastry cutter and just get in and crumble between your fingertips till the mixture forms a coarse meal. Mix the cream and vinegar then add to your flour mixture, stirring till just combined.

Gently fold in your cheese, apple, rosemary and ground pepper. Turn onto the counter and bring the dough together into a ball. Split into 4 sections, shaped into smaller discs and slice them again into 4 (should have 16 mini scones all together). Brush the tops lightly with cream and sprinkle a bit of chesse on top of each. Bake for 12-15 minutes and let them cool on a rack.

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