Apricot and walnut scones
Makes 9 medium scones
Ingredients
3 cups self-raising flour
50g butter
1 Tbsp sugar
1 orange, zest only
50g walnut pieces
4 apricots, cut into small pieces
1-1½ cups milk, extra for glazing
2 Tbsp sugar for topping
Method
Heat oven to 190degC.
In a large bowl combine the flour and butter. Rub the butter into the flour with your fingertips until it resembles coarse crumbs.
Add the sugar, zest, walnut pieces and apricots and mix to combine.
Using a bread and butter knife to mix, add 1 cup of milk and quickly mix. If the dough is looking too dry, add another quarter of a cup or so and mix again. Now use your hands to bring the dough together, then tip the mixture on to a lightly floured bench. Gently bring the dough together and knead once or twice only.
Roll or pat the dough out so it is roughly 2.5cm thick. Cut rounds out with cutter and place on to a baking tray. Bake for 10-14 minutes or until lightly golden.
Remove from oven and cool on rack with a clean tea-towel over them to keep the crust soft.
Serve with plenty of butter.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
