Apple and Raisin Buttermilk Scones

Name: Apple and Raisin Buttermilk Scones
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 40
Cuisine: Irish
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)

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 votes5

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)
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How to Make Apple and Raisin Buttermilk Scones

Step-by-Step

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