This was adapted from Dean Brettschneider's recipe for basic quickbread, which is also delicious.
Filling
200g diced stewed apple
1 tsp vanilla extract
50g Softened Butter
1 tbs Cinnamon
Scone Dough
380g plain flour
30g caster sugar
25g baking powder
good pinch salt
60g butter, softened
1 egg
190ml milk
1. Using a large sieve, sift the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour using your finger tips until it is evenly mixed in.
2. In a jug, whisk together the milk and egg and pour into the dry ingredients. Using a wooden spoon mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10 – 20 seconds, however don’t over-knead otherwise it will become too elastic.
3. Take the dough and shape it into a square shape. Then using a rolling pin, roll out the dough on a lightly floured bench to a square measuring approximately 25cm by 25cm.
4. Whisk the egg and water together to make an egg wash.
5. Spread the filling evenly on top of the dough sheet, leaving about 1cm free at the bottom edge.
6. Brush the bottom edge with the egg wash, then tightly roll up the dough sheet, starting at the top to achieve a swiss roll or pinwheel shape log, 25cm in length.
2. In a jug, whisk together the milk and egg and pour into the dry ingredients. Using a wooden spoon mix together until you have a soft dough, then tip it out onto a floured bench and knead for 10 – 20 seconds, however don’t over-knead otherwise it will become too elastic.
3. Take the dough and shape it into a square shape. Then using a rolling pin, roll out the dough on a lightly floured bench to a square measuring approximately 25cm by 25cm.
4. Whisk the egg and water together to make an egg wash.
5. Spread the filling evenly on top of the dough sheet, leaving about 1cm free at the bottom edge.
6. Brush the bottom edge with the egg wash, then tightly roll up the dough sheet, starting at the top to achieve a swiss roll or pinwheel shape log, 25cm in length.
7. Using a sharp large chef’s knife or dough scraper make a single lengthways cut down the middle, right the way through.
8. Take the two strands, one in each hand, with the cut side of each strand facing towards you, twist them around each other, press the ends firmly together so they do not unwind during the baking process. Place the plait onto a baking tray lined with non-stick baking paper.
8. Brush the plait with egg wash and allow to rest for 10 minutes on the bench before baking.
9. Bake in a preheated oven set at 170 - 180ºC and bake for approximately 35 minutes, turning the tray half way through baking to ensure an even colour.
8. Take the two strands, one in each hand, with the cut side of each strand facing towards you, twist them around each other, press the ends firmly together so they do not unwind during the baking process. Place the plait onto a baking tray lined with non-stick baking paper.
8. Brush the plait with egg wash and allow to rest for 10 minutes on the bench before baking.
9. Bake in a preheated oven set at 170 - 180ºC and bake for approximately 35 minutes, turning the tray half way through baking to ensure an even colour.
