These are little melt-in-the mouth buttermilk scones with grated Bramley apple and stem ginger. The apple literally melts into the scone and the ginger adds a lovely warmth. These are quick and easy to make and freeze perfectly.
Makes 8 – 9 small scones
175g Soda bread flour or self raising flour
25g Butter at room temperature
35g soft brown or caster sugar
1 small egg
75 – 150ml buttermilk
1 small Bramley apple
1 ball stem ginger, finely chopped
pinch of salt
- Preheat oven to 200C
- Line a baking with greaseproof paper or dust with flour.
- Sift the flour into a large bowl and then rub in the butter until the mixture resembles fine breadcrumbs.
- Peel and coarsely grate (or finely chop) the apple and add to the flour along with the ginger and sugar, mix all together.
- Whisk the egg with 75ml of the buttermilk, make a well in the flour and add this mixture.
- Using a wooden spoon or your hand bring the mixture together, adding more buttermilk if necessary. You want a soft dough, not too wet or too dry.
- Turn out onto a well floured surface and very gently knead (just bringing the mixture together without really applying pressure) a few times until you have a smooth ball when you turn it over.
- Roll out just a little until approximately the depth of the cutter. About 1 inch.
- Then cut out, place on the baking tray, brush the tops with some buttermilk and dust with flour.
- Bake on the top shelf for 10-12 minutes until golden and well risen.
- Transfer to a rack to cool.Freeze perfectly.