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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 53 - Fig and Walnut Scones


Sara Oteri

Fig and Walnut Scones

Serves 10

 

Scones

3 cups SR flour

100 gms butter

1/2 cup caster sugar

250ml milk, plus a little more for brushing

 

Cream

1/2 cup mascarpone

5 tbsp thickened cream

zest 1 lemon

 

Filling

4 figs, cut into quarters

50 gms butter

60 gms walnuts, toasted

4 dates, roughly chopped

1 tbsp honey

 

  • Preheat oven to 200C.
  • To make the scones, place flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Transfer to a bowl and add sugar. Add milk and gently incorporate by cutting in with a spatula. When just combined turn out onto a floured bench and press together to form a rectangle.
  • Cut out rounds using a 6cm ring cutter and place on a paper lined baking tray so that scones are touching. Brush tops with milk and place in the oven to bake until golden and risen, about 15-20 minutes. Remove from oven and set aside to cool.
  • To make the cream, place all ingredients in a bowl and stir to combine. Set aside.
  • To make the filling, place butter in a frypan and set over medium heat to melt. Add figs and fry until warmed through. Remove from heat. Add toasted walnuts and dates and mix. Set aside.
  • To serve scones, cut in half. Spread with cream. Top with the fig filling and drizzle with honey.

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