Chestnut Scones

Name: Chestnut Scones
Yield: 12 Scones
Cuisine: British
Ingredients: 2 cups Self-Raising Flour *plus extra; 1/4 cup Caster Sugar; 60 g Cold Regular Salted Butter; 1 pinch Salt; 2/3 cup Milk; 1/2 cup Sweet Chestnut Paste; 1/2 cup coarsely chopped Cooked Chestnuts; 1-2 teaspoons Rum *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I am proud of my ‘Azuki Scones’. I think they are delicious, and they are one of my favourite Scones. However, my husband hates Sweet Azuki Paste. I know many Europeans people don’t enjoy Azuki Beans cooked very sweet like fruit jam. Today I was actually thinking of making Azuki Sones, which my husband won’t enjoy. Then I tried to make the same Scones but with Chestnut Paste. It was a really good idea. These Scones are absolutely delicious. My husband happily ate them, many of them.

Hiroko Liston @hirokoliston

Saved

Ingredients

12 Scones

2 cupsSelf-Raising Flour *plus extra
1/4 cupCaster Sugar
60 gCold Regular Salted Butter
1 pinchSalt
2/3 cupMilk
1/2 cupSweet Chestnut Paste
1/2 cupcoarsely chopped Cooked Chestnuts
1-2 teaspoonsRum *optional

Saved

Steps

1

Preheat oven to 220℃. Line a baking tray with baking paper.
2

Coarsely chop up 10 to 12 Cooked Chestnuts, and combine with Sweet Chestnut Paste and Rum.
3

Place Flour, Sugar and Salt in a large bowl. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
4

Add Milk and stir until a sticky dough forms. Add Chestnut Paste mixture and gently combine evenly, adding extra Flour as required, and form a soft dough. DO NOT over-Knead the dough.
5

Divide the dough in half. On a well floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
6

Place Scones on prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.