There is no afternoon tea quite like a good old-fashioned scone, especially when it’s served up with jam and fresh cream, and a big pot of freshly brewed tea.
However, while traditional scones are wonderful, they have nothing on this amazing honey and apple buttermilk version.
Extra creamy, and tasting like the lovechild of apple pie and scones. Yum!
- 3/4 cup buttermilk
- 1/4 cup honey
- 2 1/4 cups plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cold butter, diced
- 1 1/2 cups diced red apple (like Pink Lady), skin left on
- 1 tablespoon milk for brushing before baking
- Honey to drizzle on baked scones
- Whipped cream to serve
- Preheat oven to 210C and line a baking tray with baking paper.
- In a small bowl, combine honey and buttermilk and whisk until honey dissolves.
- Place flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk together. Add butter and rub into the flour mixture until you have coarse crumbs, or blend in a food processor.
- Pour 3/4 of the honey and buttermilk mixture in, and stir with a fork until it forms a soft dough. Add more honey mixture if needed, but you might not need it all. Next, fold in the diced apples.
- On a floured surface, knead dough until it holds together well, then roll into an approximately 20cm circle. Cut into 8 wedges and place on baking tray.
- Brush tops with milk and bake for around 15 minutes, or until puffy and golden. Drizzle honey over to serve.