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Cranberry, apple and buttermilk scones
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easy twist on classic scones, perfect for tea time.
Ingredients:
  • 60ml (1/4 cup) honey, plus extra (optional), to drizzle
  • 1 large (about 225g) Granny Smith apple, cored, cut into 1cm pieces
  • 310g (2 cups) wholemeal spelt flour
  • 8.00 gm baking powder
  • 50g solidified coconut oil
  • 50g (1/3 cup) dried cranberries
  • 30.00 ml pepitas
  • 185ml (3/4 cup) buttermilk, plus extra, to brush
  • 4.40 gm vanilla extract
  • 2 tsp spelt flakes or rolled oats (optional)
Instructions:
  • Preheat your oven to 210C (190C fan forced) and line a baking tray with parchment paper.
  • Warm 1 tablespoon of honey in a non-stick pan over medium heat. Add the apple and stir until lightly caramelized, about 4-5 minutes. Allow to cool.
  • In a large bowl, combine sifted flour, baking powder, and cinnamon. Add coconut oil, and using your fingers, blend the oil into the flour until it looks like coarse breadcrumbs. Mix in the apple mixture, cranberries, and 1 tablespoon of pepitas. Create a well in the center and pour in the buttermilk and vanilla. Using a flat-bladed knife, gently stir until the dough just comes together.
  • Transfer the mixture onto the prepared tray and shape it into an 18cm round using your hands. Score it into 8 wedges with a sharp knife. Brush with extra buttermilk and sprinkle with the remaining pepitas and spelt flakes or oats (if using). Bake for 25 minutes or until golden and cooked through. Allow it to cool for 10 minutes. Drizzle with the extra honey (if using) and serve warm.

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