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Recipe Detail Page
Apple Honey Scones
Autumn 2014
Buttery, flakey, studded with apples and delicately sweetened with honey, these scones are just the thing to enjoy with a cup of hot, mulled cider or hot toddy after a day of apple picking. A well-flavoured tart-sweet apple suited to baking is important for these scones to make sure the apple taste comes through. Leave the peel on the apples for a nice colour contrast.
Makes 8 scones
¾ cup (175 mL) buttermilk
1/4 cup (60 mL) + 2 tbsp (30 mL) liquid honey
2¼ cups (560 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ tsp (2 mL) freshly grated nutmeg or ground cinnamon
½ cup (125 mL) cold butter, cut into cubes
1½ cups (375 mL) diced Empire, Northern Spy or Idared apples
1 Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2 Whisk together buttermilk and ¼ cup (60 mL) of the honey until honey is dissolved.
3 Combine flour, baking powder, baking soda, salt and nutmeg in a bowl. Cut in butter with a pastry blender until coarse crumbs form (or pulse in a food processor, then transfer to a bowl). Stir in apples. Drizzle buttermilk mixture overtop. Stir with a fork until a soft dough forms.
4 Gather with floured hands and transfer to a lightly floured surface. Gently knead 2 or 3 times just until dough holds together. Pat into an 8-inch (20-cm) circle and cut into 8 wedges. Place on prepared baking sheet, at least 1 inch (2.5 cm) apart.
5 Bake for about 15 to 18 minutes or until puffed and golden. Warm remaining honey and brush over scones. Transfer to a rack. Let cool slightly and serve warm or let cool completely.
Makes 8 scones
