Recipe created by weekendbakery.com
Makes 8 Scones
225 g flour ( We used our Pastry flour)
10 g baking powder
60 g butter in cubes
60 g sugar
120 ml buttermilk (or milk)
1 small tart apple cut into chunks
50 g fresh cranberries
lemon juice for the apple
pinch of salt
a hint of grated nutmeg, ground cloves and /or cardamom
raw cane sugar
icing sugar (optional)
Crème fraîche (optional)
Preheat your oven to 210ºC / 410ºF.
First prepare the apple by cutting it in parts and adding some lemon juice and grating cinnamon on it. Set aside.
Sift the flour with the salt. Add the butter in cubes and rub into the flour until you have a coarse breadcrumb consistency. Add the sugar, nutmeg and ground cloves to taste, and mix. Now add the apple parts and cranberries and combine. Add the buttermilk, but not all at ones.
See how it comes together as you stir the mixture with the back of a kitchen knife and add more buttermilk if needed. Bring it all together quickly, refrain from unnecessary kneading, you want your scones to be light and not develop too much gluten.
Form a ball and press the ball into a flat disc on your baking tray, covered with baking parchment or a reusable baking mat. Cut the disk into 8 segments (see picture). I use a big plastic dough scraper and it does the job brilliantly. Alternatively you can bake the scones in muffin cups, which look really festive too. Now cover the top with some raw cane sugar and bake in the preheated oven for 20 minutes (baked in cups they need a little longer, about 25 minutes). The outer edges must be dark golden brown and crispy and check the middle is done too.
Best to eat them while warm and fresh but they can also be frozen, thawed and given a quick boost in the oven. When served cold dust them with some icing sugar and a dollop of crème fraîche because after all, it is Christmas…