Apple and Raisin Buttermilk Scones

By Melanie B
@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:

20 Comments

Serves:

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.