Serve this crossover baklava, swiss roll, scone recipe warm with some vanilla ice-cream and the left-over syrup.
- 1/3 cup blanched almonds
- 1/3 cup walnuts
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- Plain flour, for dusting
- 3 cups self-raising flour
- 80g butter, cubed
- 1-1 1/4 cups milk
- 1 egg, lightly beaten
- 3/4 cup white sugar
- 1/4 cup honey
- 1/2 cup water
- Preheat oven to 180°C. Grease and line a 6.5cm deep, 10cm x 21cm loaf pan.
- Place almonds and walnuts into a food processor. Process until finely chopped. Transfer to a bowl. Stir in sugar and cinnamon. Set aside 1 tablespoon of mixture.
- Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
- Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
- Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
- Roll dough out between 2 sheets of baking paper to a 21cm x 36cm rectangle. Brush with egg. Sprinkle nut mixture over dough. Starting from 1 short end, roll up like a Swiss roll. Place into loaf pan.
- Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.
- Make syrup: Place all ingredients into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves. Bring to the boil. Boil, without stirring, for 5 minutes.
- Pierce top of warm loaf all over with a skewer. Drizzle with half the syrup. Sprinkle with reserved nut mixture. Stand for 5 minutes. Serve warm slices with remaining syrup.