Tart Granny Smith apples perfectly complement the sweet taste of golden raisins and bright notes of cardamom to create the perfect blend of autumnal flavors.
Apple & Golden Raisin Scones
Makes 8
Ingredients
- 1 large Granny Smith apple, grated (approximately 1 cup)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- 2 tablespoons finely chopped golden raisins
- ⅔ cup heavy whipping cream
- 1 large egg, lightly beaten
Instructions
- Place apple in a small microwave-safe bowl. Microwave apple on high in 30-second intervals until softened but not translucent, 45 to 60 seconds total. Let cool completely. Drain off any excess liquid.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cardamom, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in apple and raisins, tossing to coat. Add cream to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- Brush tops of scones with egg.
- Bake until scones are golden brown, 18 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
RECOMMENDED CONDIMENTS:
Clotted cream
Apple butter
Clotted cream
Apple butter
