apple and raisin buttermilk scones

How To Make apple and raisin buttermilk scones

• 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.
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