Ingredients: • 3 cups self-rising flour
• 1/2 cup sugar
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
• 1 cup buttermilk
• 1 large egg, beaten
• 1 small green apple, peeled, cored, and grated
• 1/3 cup raisins
• Sugar crystals for sprinkling (optional)
• Softened butter or clotted cream for serving
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Combine the flour and sugar in a food processor. Add the butter and pulse 8
to 10 times, or until the mixture resembles coarse crumbs. Transfer to a large
bowl, then stir in the buttermilk and egg and continue to stir until a soft
dough begins to form.
Transfer the dough to a lightly floured work surface, and with floured hands,
knead in the apples and raisins. Divide the dough in half, and form each half
into a ball. Flatten each into a 1-inch-thick disk. Place on the prepared baking
sheet, and with a serrated knife that has been dipped into flour, cut each disk
into 6 wedges. sprinkle the tops with sugar crystals. Alternately you can bake
these in large (8) or mini (16) cast iron scone pans.
Bake the scones for 25 to 30 minutes, or until the tops are golden and a skewer
inserted into one of the wedges comes out clean. Remove from the oven and let
cool for 10 minutes. Serve warm with butter. Makes 12 scones
Wicklow Blueberry and Cranberry Scones: At the Ritz-Carlton
Powerscourt, Powerscourt Estate (Enniskerry, County Wicklow), the chef makes
scones using dried cranberries and local blueberries for afternoon tea in the
Sugar Loaf Lounge. Substitute 3 tablespoons dried blueberries and 2 tablespoons
dried cranberries for the apple and raisins. Proceed with the recipe as directed.
Raisin-Ginger Scones: Substitute 1/3 cup chopped crystallized
(candied) ginger for the apple and add the grated zest of 1 lemon. Proceed with
the recipe as directed.
Chocolate-Walnut Scones: Substitute ½ cup chopped dark chocolate
and 1/3 cup chopped walnuts for the apple and raisin. Proceed with the recipe