Coffee and Walnut Scones with a Coffee Cream Miso Banana Bread | GCBC x LIGHTHOUSE BAKING

Toast walnuts and roughly chop them.

Sift 3 cups of self-raising flour into a bowl.

Add 1 cup of lemonade to the flour.

Add 1 cup of thickened cream to the mixture.

Pour in 1 espresso shot into the bowl.

Add the chopped walnuts to the mixture.

Mix the ingredients gently to combine, being careful not to overmix.

Flour a bench top and bring the dough together gently.

Cut the dough into scone shapes.

Preheat the oven to 200°C.

Place the scones in the oven for about 20 minutes until puffed up and cooked through.

In a bowl, add thickened cream for the coffee cream topping.

Add a little vanilla extract to the cream.

Pour in a double espresso shot into the cream.

Whip the cream mixture until soft peaks form.

Once the scones are done, slice them open and add a generous dollop of the coffee cream on top.

Dust the scones with icing sugar before serving.

Equipment Needed

Spice Level:

Allergens