I better make a good start of my September theme of apple, so therefore I have been creating these scones with apple and walnut inside using the scone recipe, which I got during my recent afternoon tea course at Women Institute of Denham. I will later share this classic scone recipe with you as well as tell you more about the actual afternoon tea course.
I used a plain eating knife to stir everything together into a homogeneous mass using the advise of one of the course participants, which I meet at the afternoon tea course.
Apple walnut scones: - 9 scones
- 275 g (cake) flour
- 1½ teaspoon baking powder
- 25 g sugar
- ½ teaspoon cinnamon
- 50 g (salted) butter - diced into smaller pieces
- 150 g milk
- 1 apple - cut into smaller pieces
- 30 g walnuts - medium diced
- milk or egg for glazing
- Heat up the fan oven to 200'C.
- Add all the dry ingredients into a mixing bowl.
- Add the butter pieces and rub the butter into the flour mix, until it look like fine breadcrumbs,
- Add the milk, apple and walnuts. Combine it into a homogeneous looking mass using a eating knife.
- Leave it to rest for 10-15 minutes.
- Press the scone dough into a height of 3-4 cm.
- Use a small cutter or glass to cut out the scones, which is placed on a baking tray covered with baking paper.
- Glaze the scones with milk or whipped egg.
- Bake at 200'C for 12-15 minutes.
- Cold down on a baking rack.