Apple Cranberry Buttermilk Scones

These buttermilk scones combine small apple pieces, chewy dried cranberries and cinnamon. Cold butter and gentle handling give a tender crumb with golden edges, without a glaze.

Ingredients

• 280 g plain flour
• 50 g sugar
• 2 tsp baking powder
• ¼ tsp salt
• 80 g cold butter, cubed
• 140 ml buttermilk
• 1 large egg
• 1 tsp ground cinnamon
• 120 g peeled apple, diced small
• 60 g dried cranberries

Method

1. Heat the oven to 200°C / 400°F. Line a baking sheet with parchment. Dice the apple into pieces about 5 mm wide.
2. Whisk flour, sugar, baking powder, salt and cinnamon in a bowl. Rub in the cold butter until the mixture has coarse crumbs with a few pea-sized pieces.
3. Whisk buttermilk and egg together. Reserve one tablespoon for brushing. Stir the apple and dried cranberries into the flour, then add the remaining liquid and mix gently until a shaggy dough forms.
4. Turn onto a lightly floured surface and press together without kneading. Shape into a round about 20 cm across and 2.5–3 cm thick. Cut into eight wedges and separate on the prepared tray.
5. Chill for 15 minutes, then brush the tops with the reserved buttermilk and egg mixture. Bake for 20–24 minutes until risen, golden and set in the center.
6. Cool on the tray for 10 minutes before serving. The scones are best slightly warm, with apple pieces and dried cranberries throughout the crumb.
7. Keep fully cooled scones airtight for up to two days at cool room temperature, or freeze. Rewarm in a moderate oven until warm through.

Dice the apple finely

Small pieces distribute evenly and soften during the short bake. Large chunks can make the scones split.

Keep the butter cold

Leave a few small butter pieces in the flour and chill the shaped wedges before baking.

Handle gently

Press the dough together just enough to hold. Kneading makes the crumb tougher.

FAQs

How many servings does this make?

Makes 8 servings using the pan or equipment listed.

What should I check before serving?

Cool on the tray for 10 minutes before serving. The scones are best slightly warm, with apple pieces and dried cranberries throughout the crumb.

How should I store leftovers?

Keep fully cooled scones airtight for up to two days at cool room temperature, or freeze. Rewarm in a moderate oven until warm through.