Coffee and Walnut Scones with a Coffee Cream

Serves  makes 8-10 scones

Time 40 minutes

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

In a dry frying pan over medium heat, cook the walnuts, stirring until fragrant. Remove to a separate bowl. 

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.

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.

Remove scones from the oven. Once cooled, top with jam and the coffee cream. Dust with icing sugar.