Apple-Cheddar Scones

Autumn is coming on fast here in northern Wisconsin. Last year at this time, everything was still very green. But we've had a spate of cool nights, a few damp days here and there and a host of glorious sunny days in the past few weeks. Cool nights and sunny days make for red and gold leaves.

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).

Apple-Cheddar-Walnut Scones

• 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.