Ask a Chef reveals the secrets of those dishes you ate in
cafes and restaurants and wanted to try making yourself.
The Dispensary's apple and walnut
scones with caramel sauce
Photo by Peter McIntosh.
3 cups flour
6 tsp baking powder
¾ cup soft brown sugar
1 Tbsp cinnamon
1 cup chopped walnuts
1 cup diced apple
1-1½ cups milk
2 cups soft brown sugar
Sift flour and baking powder. Rub in butter until the mix has
a sandy texture.
Add sugar, cinnamon, walnuts and apple. Add enough milk to
combine to form a soft dough.
Roll and cut or shape as desired. Bake at 180degC for 20
To make the caramel sauce, melt butter and sugar over low
heat. Bring to simmer and cook for 2-3 minutes. Remove from
heat and beat in cream until smooth.
Pour over the warm scones.
Requested by Nessie Sharpe of Dunedin.
Recipe supplied by Jo Verberne of the Dispensary Cafe,
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email email@example.com,
including your name, address and a daytime telephone number,
and we will request it.