Chronicle Books Blog

Tell us what you think of this recipe–does it make you want to try it? Or have you tried it out and have some insight to offer? Enter to win a copy of the book by leaving a comment letting us know!

Raisin-Apple Scones

Since its opening in 1854, Claridge’s Hotel (Brook Street, Mayfair) has welcomed royalty — from Queen Victoria, who visited London in 1860 to see her friend Empress Eugenie of France, to the Kings of Greece, Norway, and Yugoslavia, who stayed for the duration of World War II. Chances are they enjoyed tea in the Foyer, the hotel’s sumptuous art deco space, and enjoyed these scones filled with raisins and grated apples (adapted here) and topped with Marco-Polo jelly, Claridge’s own tea-infused jam. While currants and raisins are the most traditional addition to a batch of scones, dried cranberries or blueberries, candied ginger, or fresh berries can also be used (see Variations that follow).

3 cups self-rising flour
1/2 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into small pieces
1 cup buttermilk
1 large egg, beaten
1 small green apple, peeled, cored, and grated
1/3 cup raisins
Sugar crystals for sprinkling
Softened butter or clotted cream for serving

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

Combine the flour and sugar in a food processor. Add the butter and pulse 8 to 10 times, or until the mixture resembles coarse crumbs. Transfer to a large bowl, then stir in the buttermilk and egg and continue to stir until a soft dough begins to form.

Transfer the dough to a lightly floured work surface, and with floured hands, knead in the apples and raisins. Divide the dough in half and form each half into a ball. Flatten each into a 1-inch-thick disk. Place on the prepared baking sheet, and with a serrated knife that has been dipped into flour, cut each disk into 6 wedges. Sprinkle the tops with sugar crystals. Alternately you can bake these in large (8) or mini (16) cast-iron scone pans.

Bake the scones for 25 to 30 minutes, or until the tops are golden and a skewer inserted into one of the wedges comes out clean. Remove from the oven and let cool for 10 minutes. Serve warm with butter.

Makes 12 scones

Variations:

Wicklow Blueberry and Cranberry Scones
At the new Ritz-Carlton Powerscourt, Powerscourt Estate (Enniskerry, County Wicklow), the chef makes scones using dried cranberries and local blueberries for afternoon tea in the Sugar Loaf Lounge. Substitute 3 tablespoons dried blueberries and 2 tablespoons dried cranberries for the apple and raisins. Proceed with the recipe as directed.

Raisin-Ginger Scones
Substitute 1/3 cup chopped crystallized (candied) ginger for the apple and add the grated zest of 1 lemon. Proceed with the recipe as directed.

Strawberry Scones
For springtime “Pink Tea,” substitute 1 cup sliced strawberries for the apple and raisins. Proceed with the recipe as directed.

Purchase Tea & Crumpets.

Click here for more great recipes.

Peter Perez
Senior Marketing Manager

Popularity: 2% [?]