Apple and Raisin Buttermilk Scones

Melanie B

By
@MelBelle

I took a trip to Ireland November 2011. I picked up this cookbook called A taste of Killarney, compiled by Jane Bergin. This recipe is from Cahernane House Hotel, Chef Maurice Prenderville. This recipe has won 2 AA Rosettes and 3 RAC awards.
9WW points per scone


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Rating:

Comments:

Serves:

40

Prep:

15 Min

Cook:

10 Min

Method:

Bake

Ingredients

5 lb
plain flour
8 Tbsp
baking powder
1 lb
raisins
4
apples diced small
1 lb
castor sugar (superfine sugar)
6 oz
butter
4
eggs
2 pt
buttermilk (best i can tell this would be 5 us cups since a uk pint is 2.27 cups)

Directions Step-By-Step

1
NOTE: Castor sugar is finer that US granulated sugar (regular table sugar), but not as fine as powdered sugar. You can make it by putting regular sugar in a food processor for a few moments.
2
Mix all dry ingredients together in a very large bowl.
3
Add eggs, buttermilk, butter and fruit. Lightly knead into a dough-like consistency.
4
Roll out to 1 inch thickness and cut with a fluted cutter. Bake at 340F for 10-12 minutes.
5
My note: I think you could easily use any type of dried fruit in place of the raisins. The hotel we stayed at had really great fruit scones. I think dried apricots, dried cherries, golden raisins or a mix of any of these.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: Irish
Other Tag: Quick & Easy
Hashtags: #Irish, #scones