Fig and Walnut Scones (Masterchef Australia, season 7) - Sara Oteri
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  • 3 cups SR flour
  • 1100 g butter
  • 11/2 cup caster sugar
  • 1250 ml milk, plus a little more for brushing
  • 11/2 cup mascarpone
  • 15 tbsp thickened cream
  • 1 zest of 1 lemon
  • 14 figs, cut into quarters
  • 150 g butter
  • 160 g walnuts, toasted
  • 14 dates, roughly chopped
  • 11 tbsp honeyMethod 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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