Coffee and Walnut Scones with a Coffee Cream

Interactive experience

Products and recipes

As seen on Season 16, Episode 8 of Good Chef Bad Chef on Network Ten

Ingredients

For the Scone Mix

• 3 cups self-raising flour, sifted
• 1 cup of lemonade
• 1 cup of cream
• Pinch of salt
• ¼ cup espresso (cooled)
• 2 cups of walnuts, roughly chopped

For the Coffee Cream

• 300ml thicken cream
• 1 tsp vanilla essence
• ¼ cup espresso (cooled)

Method

1. In a dry frying pan over medium heat, cook the walnuts, stirring until fragrant. Remove to a separate bowl.
2. Mix flour, lemonade, cream, salt and espresso in a bowl until combined. Add walnuts and tip onto a clean floured bench and knead until it comes together as a soft dough. Be careful not to overwork the dough. Using a scone cutter, cut and place on a lined baking tray. Cook in a 200°C oven for 20 minutes or until golden and cooked through.
3. While the scones are cooking, make the coffee cream by mixing the cream, vanilla essence and espresso in a bowl by hand or with a mixer until soft peaks are formed.
4. Remove scones from the oven. Once cooled, top with jam and the coffee cream. Dust with icing sugar.