Easy Buttermilk Scones

  • Prep time: 10 minutes
  • Baking time: 20 minutes
  • Makes: 8
  • Freezing: Excellent
2 cups (500 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) salt
¾ cup (175 mL) All Vegetable Shortening
4 - 8 tbsp (50 to 125 mL) ice water
5 cups (1.25 L) peeled and sliced apples
1 cup (250 mL) cranberries, fresh or frozen
1 cup (250 mL) packed brown sugar
1/3 cup (75 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) apple pie spice
2 tbsp (15 mL) lemon juice
1 egg, beater
3 tbsp (45 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
1 Preheat oven to 425F° (220°C). Line a baking sheet with parchment paper.
2 Combine flour and sugar in medium bowl. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal.
3 Add buttermilk, vanilla and variations if using, and mix until a soft dough forms.
4 Turn out onto lightly floured surface and knead gently, adding more flour if necessary, to ensure dough doesn’t stick.
5 Pat into an 8” (20 cm) round. Cut into 8 triangles. Place on prepared baking sheet. For a golden top, brush with beaten egg and sprinkle with natural sugar.
6 Bake in preheated oven 20 minutes or until golden brown. Cool on wire rack.