Apple Cranberry Buttermilk Scones (Print version)
These buttermilk scones combine small apple pieces, chewy dried cranberries and cinnamon.
# Ingredients:
Ingredients
01 -
280 g plain flour
02 -
50 g sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
80 g cold butter, cubed
06 -
140 ml buttermilk
07 -
1 large egg
08 -
1 tsp ground cinnamon
09 -
120 g peeled apple, diced small
10 -
60 g dried cranberries
# Instructions:
01 -
Heat the oven to 200°C / 400°F. Line a baking sheet with parchment. Dice the apple into pieces about 5 mm wide.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
Cool on the tray for 10 minutes before serving. The scones are best slightly warm, with apple pieces and dried cranberries throughout the crumb.
07 -
Keep fully cooled scones airtight for up to two days at cool room temperature, or freeze. Rewarm in a moderate oven until warm through.
# Good to know:
01 -
Includes 25 minutes resting or cooling time.