I start the sharing of the first recipe from the Afternoon Tea course, which I participated in end of August. At first I was a little certain about the entire butter amount into these scones, however making calculation after my return home, I have seen, that the butter content is in the higher end as demanded by people working within the dairy area.
I have this recipe as inspiration for these apple walnut scones.
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.
Classic scones: - approx 10 scones
- 250 g (cake) flour
- 1½ teaspoon baking powder
- 25 g sugar
- 50 g (salted) butter - diced into smaller pieces
- 150 g milk
- 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.