“Hey, why don’t we send you some baking ingredients so you can make some scones?” read the email.
“Well alright!” I thought.
These are apple and walnut scones. The recipe is originally from the Baking Mad website, but being me I can never leave it well alone. I was thinking about apple and walnut salads with honey dressing, and the idea of drizzling fluffy scones with a rich honey butter glaze became too much to resist…
And so these were born.
My steely willpower cracked when I was confronted with the cooled glaze for this – I was eating it from the pan with a spoon. When my workmate Gavin bit into a scone he did an actual double take, his face twisting into the most exaggerated expression of excitement and happiness I’ve ever seen. Basically, my darlings, these are very good scones. Make them, enjoy them. Or check out other scones recipes on the Baking Mad website.
- 250g of self-raising flour
- 100g of unsalted butter, cold
- 2 tablespoons of soft golden sugar
- 35g of chopped walnuts
- 1 eating apple, diced
- 150ml of milk
- 1 egg, beaten
- 60g of clear honey
- Preheat the oven to 200C.
- Cut the butter into 1cm cubes. Take 40g of it, and set the rest aside. Put the flour in a large bowl and rub the butter into the flour by pinching the butter together with the flour and rubbing. Keep doing this until all the big lumps of butter are gone and it looks like sandy grains
- Add the chopped walnuts, the sugar and the diced apple. Stir to combine
- Make a well in the centre of the flour and pour in the milk. Use a knife to stir and mix everything together. If it seems wet, add a little more flour
- Turn the dough out onto a well-floured worksurface and knead once or twice. Roll out until the dough is 2cm thick, then cut out rounds. Put these on a baking tray lined with parchment
- Beat the egg and brush the scones with the egg
- Bake for 15 minutes
- Whilst the scones are baking, put the remaining butter in a small pan with the honey. Put over a medium heat and stir until all the butter is melted. When the scones are out of the oven, immediately brush them with the honey glaze
- Wait for fifteen minutes and add another layer of honey glaze to the scones. They can be eaten cold or whilst the glaze is still warm