apple and raisin buttermilk scones
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
prep time
15 Min
cook time
10 Min
method
Bake
yield
40 serving(s)
Ingredients
- 5 pounds plain flour
- 8 tablespoons baking powder
- 1 pound raisins
- 4 - apples diced small
- 1 pound castor sugar (superfine sugar)
- 6 ounces butter
- 4 - eggs
- 2 pints 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
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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.
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Step 2Mix all dry ingredients together in a very large bowl.
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Step 3Add eggs, buttermilk, butter and fruit. Lightly knead into a dough-like consistency.
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Step 4Roll out to 1 inch thickness and cut with a fluted cutter. Bake at 340F for 10-12 minutes.
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Step 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#Irish
Keyword:
#scones
Ingredient:
Fruit
Method:
Bake
Culture:
Irish
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