apple and raisin buttermilk scones

★★★★★ 3 Reviews
MelBelle avatar
By Melanie B
from Kennesaw, GA

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

★★★★★ 3 Reviews
serves 40
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For apple and raisin buttermilk scones

  • 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

  • 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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