And they are turning already, along the road out to the university and even in town. Last year's autumn was long and lingering, but I suspect this one will be quick. Our spring was earlier.
What does this have to do with food? Nothing, really, except that foods typically associated with a season enhance your enjoyment of that time of year.
Most people claim fall as their favorite season up here. Apples are plentiful and this being Wisconsin, so is cheese.
I baked these scones tonight (I've decided to experiment with a new seasonal recipe each month).
- 1 1/2 cups flour (I used whole wheat pastry flour and white flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon cinnamon (depends on your preference)
- 1/4 cup sugar (I used fructose)
- 1/4 cup cold unsalted butter
- 1/2 cup buttermilk
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup applesauce
- 1/3 cup walnuts, chopped
Preheat oven to 400. In large bowl, combine dry ingredients. Cut in the butter, using a pastry tool or your fingers to create a grainy texture. In a small bowl, blend the buttermilk, cheese, applesauce and walnuts. Add the moist mix to the dry mix and blend thoroughly. Divide into 8 balls and place on ungreased cookie sheet or use a greased scone pan. Bake for about 20 minutes, until a knife inserted into the center indicates the scones are thoroughly baked. The scones will be a golden brown. Serve warm, with apple butter.
The true test for scones is how they do when warmed over. These held their moisture, a rare feat for a scone.