Grate cold butter into the flour (mixed with the baking powder and salt), then rub the butter into the flour, once well rubbed together add the water and “cut” with a knife into a dougy. Roll out into a rectangle with even thickness (on a lightly floured bench), spread the butter mixed with the vanilla essence and cinnamon, toss the nuts and raisins on top, roll the dough up and cut in 12 slices, place on baking paper on a tray. Bake at 220 degree Celsius for 15 min.
Obviously using a fresh apple will make a more nutritious result, especially if the scones are for kids. However if you are a real gourmet, then you might want to give the raisins a real go by soaking them in a little bit of rum over night before you put them into the scones.
And for the people who like scones more savoury, change the filling completely. Instead of anything sweet simply grate some Tasty on (maybe mix a little parmesan into it too), or sweat a sliced onion with some bacon in a pan and use that, but in both cases don't forget to top it with some chopped parsley before you roll the dough up :-)
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.