As seen in the Spring issue of Modern Mississauga, courtesy of Chef Shai.

Yield: 8 medium sized scones.

Ingredients: 

• Scones

  • 2 cups all-purpose flour

  • 3 teaspoons granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon sea salt

  • 1 tsp cinnamon

  • ½ cup unsalted butter, frozen

  • ¼ cup toasted walnuts, coarsely chopped

  • ½ small Granny Smith apple, peeled and finely diced

  • 1 large egg, beaten

  • 2 tablespoons water, cold

  • ½ cup sour cream or yogurt, cold

  • 1 egg lightly beaten for egg wash

• Glaze

  • 1 cup icing sugar

  • 3 - 4 Tbsp milk

  • ½ tsp vanilla extract

Directions:

1. Place a rack in the centre of the oven and preheat the oven to 400℉.

2. Line a baking sheet with parchment paper and set aside for later use.

3. In a mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and sugar. Grate in butter using a cheese grater on the largest grating option. Add in walnuts and apples.

4. In another bowl, combine egg, cold water, and sour cream (or yogurt). Beat lightly with a fork until just combined. Add to the flour mixture and stir until the dough is soft and begins to combine. Mix until JUST combined. Dump mixture onto a clean surface and shape into an even disk.

5. Roll or pat the dough out into 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter OR cut into 6 - 8 even wedges.

6. Egg wash tops of scones and sprinkle with coarse sugar. Bake at 400℉ for 10-15 minutes, or until golden brown and crisp.

7. Whilst scones are baking, make the glaze. Whisk together the icing sugar, milk, and vanilla extract in a small bowl.

8. Remove scones from the oven and let cool before handling. Dip the tops of the scones in the glaze and place back on the sheet pan to dry.

9. Serve scones once cool and glaze has dried.

Substitutions for Scones: 

• Use coconut fat or margarine instead of butter

• Use wholemeal flour instead of all-purpose flour

• Instead of baking powder use 1 tsp baking soda and 1 tbsp lemon juice

• Any non-dairy yogurt or cream instead of dairy

About Chef Shai: Inspired by her passion for food and education, Shai Mandel founded Rooks to Cooks with the goal of teaching kids cooking, life skills, and important lessons they can use both in and out of the kitchen. Her student-centered camps and workshops emphasize empowerment, healthy eating, and fun. Virtual Classes Available. Visit: www.rookstocooks.ca