Ask a Chef: Dispensary apple and walnut scones

Dispensary apple and walnut scones. Photo by Peter McIntosh.
Dispensary apple and walnut scones. Photo by Peter McIntosh.

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

 


Dispensary apple and walnut scones

Ingredients
3 cups flour
6 tsp baking powder
½ cup soft brown sugar
75g butter
2 tsp cinnamon
1 cup diced apple
1 cup walnut pieces
1 cup milk approximately

Caramel topping
200g butter
1½ cups soft brown sugar
200ml cream

Method

Sift flour and baking powder into a bowl. Add sugar and cinnamon.

Cut/rub in butter until it has a fine bread crumb consistency.

Add apple, walnuts and milk and combine.

Knead a few times on a floured bench.

Roll out and cut into even pieces. Makes 12-15 depending on desired size.

Bake at 180degC for 15-20 minutes or until they spring back.

Caramel topping

Melt butter and sugar in a saucepan.

Bring to a simmer then remove from heat and stir in the cream. Pour over warm scones.

 


Recipe provided by Jo Verberne, at Dispensary.

Recipe requested by Judy Paisley, Oamaru.

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 odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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