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

Recipe by: Tim Bone
Time: 40 minutes
Serves: 8-10 scones
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.