How to Make Delicious Cinnamon Walnut Scones: A Step-by-Step Guide
Q: Can I use regular butter instead of frozen butter for the scones?
A: Yes, but frozen butter is recommended as it helps in creating a flakier texture in the scones.
Q: How thin should I roll out the dough in step 8?
A: Roll out the dough to about a 30*20 cm rectangle. This thickness is ideal for rolling and filling.
Q: Is it necessary to let the dough rest in the refrigerator?
A: Yes, resting the dough in the refrigerator for about 1 hour helps in relaxing the gluten, making the scones more tender.
Sift together low-gluten flour, baking powder, and cinnamon powder.
In a food processor, mix sifted flour with brown sugar, fine sugar, and salt.
Add frozen (or chilled) butter and blend until uniform.
Mix in milk and beaten egg until evenly combined. Use a spatula for better mixing.
Press the batter evenly, shape into a flat form, wrap with plastic wrap, and refrigerate for about 1 hour.
Bake walnut pieces in an oven at 150°C for about 15 minutes until fragrant, then chop and cool.
Mix brown sugar, cinnamon powder, and coarse sugar together and set aside.
Roll the rested dough into a 30*20 cm rectangle, spread the cinnamon sugar mixture, and sprinkle with crushed walnuts. Roll up the dough, starting from the thinner end.
Cut the roll into 1-1.5 cm wide slices and place on a baking tray lined with parchment paper.
Brush the surface of the scones with egg yolk for a beautiful color.
Preheat the oven to 200°C with both top and bottom heat. Adjust to 190°C from the top and 170°C from the bottom, and bake for about 18 minutes.