x Abu Dhabi, UAETuesday 23 January 2018

Anna Olsen's recipe for Apple, chedder and walnut scones

Anna Olson, the Canadian celebrity chef gives us a step-by-step photo guide to making apple, chedder and walnut scones.

Add the grated cheddar, then peel and grate the apple and add to the bowl.
Add the grated cheddar, then peel and grate the apple and add to the bowl.

Oasis' step-by-step recipe guide to making Anna Olsen's apple, cheddar and walnut scones.

Ingredients (Makes: 8 scones)

200g all-purpose flour, plus extra for dusting

2 tbsp caster sugar

1 tbsp baking powder

½ tsp celery salt

1/8 tsp ground/ grated cinnamon

5 tbsp cold unsalted butter, coarsely grated or cut into small pieces

50g mature cheddar cheese, coarsely grated

1 tart apple (such as Granny Smith)

75ml cold milk, plus extra for brushing

60g walnuts, lightly toasted


Preheat the oven to 200°C. Line a baking tray with parchment paper.

Mix the flour, sugar, baking powder, celery salt and cinnamon together in a bowl. Next, add the grated or diced butter; the secret to a light and flaky scone is to use your hands to coat the butter with the flour. When the mixture is crumbly and the pieces of butter are still visible, stir in the grated cheese.

Peel and grate the apple and add to the bowl. Pour in the cold milk and stir in just enough to bring the mixture together. Tip out on to a lightly floured surface and sprinkle the walnuts over the top. Fold the dough in half, pressing the walnuts into the mixture. Repeat this process four times; again this will ensure that the scones are nice and flaky.

Shape the dough into a disc approximately 20cm across. Cut into eight wedges and transfer to the prepared baking tray. Brush the tops of the scones with milk and bake for 16 minutes until they are a rich golden brown.

The scones are best eaten on the day they are made, but can be reheated in a 150°C oven for five minutes the day after.



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