Apple and Raisin Buttermilk Scones

2
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

Rating:
★★★★★ 3 votes
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)

How to Make Apple and Raisin Buttermilk Scones

Step-by-Step

  • 1NOTE: 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.
  • 2Mix all dry ingredients together in a very large bowl.
  • 3Add eggs, buttermilk, butter and fruit. Lightly knead into a dough-like consistency.
  • 4Roll out to 1 inch thickness and cut with a fluted cutter. Bake at 340F for 10-12 minutes.
  • 5My 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.

Printable Recipe Card

About Apple and Raisin Buttermilk Scones

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