Sugared Walnut scones

 Today, our scone is complete in itself ^^

Because it has a complex flavor and texture, you don't need to add more butter or jam. 

I use sugared walnuts to add flavor to the plain scone, by cooking the walnuts with sugar the walnuts become more flavorful and less bitter.

As I want my scones to be fluffy (the nut is quite heavy), I knead the scone dough instead of folding it. You may be afraid that the scone will be too chewy, but if you cut the butter thoroughly into the flour this problem won't happen. 

I eat it as is because the scone is rich and sweet enough but if you want you can make it richer and sweeter with more jam and butter. 

Sugared Walnut scones

Make 9 scones

Sugared walnuts

15 g ........................ Water

40 g ........................ Granulated sugar

80 g ........................ Walnuts

1/8 tsp ..................... Salt

Scone

200 g ....................... All-purpose flour
2 tsp ......................... Baking powder
1/8 tsp ..................... Salt
35 g ......................... Granulated sugar
75 g ......................... Unsalted butter, cool, and cut into 1 cm. pieces
65 g ........................ Whipping cream
15 g ......................... Milk 
50 g ......................... Egg 

................................. Egg for brushing the scone

Put the water and sugar into a pan and place the pan over medium heat. Bring to a full boil for 1 minute. 

Put the walnuts and salt into the pan and lower the heat. Stir until the sugar crystallizes. 

Continue stirring until some of the crystallized sugar caramelizes.

Pour into a sheet pan and separate the walnut pieces. Let it cool completely then chop the walnuts and set aside.

Put the flour, sugar, baking powder, and salt into a bowl and whisk to combine.

Put the butter into the bowl. Mix with a scraper or fingertips.

Until the mixture resembles bread crumbs.

Pour the whipping cream, milk, and egg into the bowl.

When the dough forms, remove the dough from the bowl.

Knead for 1 minute.

Press the dough and pour the chopped sugared walnut over the dough.

Cut the dough into 4 pieces and Stack the dough together.

Lightly press the dough and fold it 2-3 times.

Lightly press the dough and cut it in half.

Stack the dough together.

Pat into a 13x13 cm block. Cover and refrigerate for 30 minutes.

Before baking preheat an oven to 200℃

Cut the dough into 9 pieces.

Brush the top with beaten egg.

Bake for 15 minutes in the 200℃ preheated oven.

Sugared Walnut scones