Walnut scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
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Showing items 1 to 3 of 6
- 225g self-raising flourplus extra for dusting
- 1 tsp baking powder
- 50g buttercubed
- 50g walnutsfinely chopped, plus 6 walnut halves for the tops
- 125-150ml whole milk
- 1 eggbeaten
- soft goat's cheeseto serve (optional)
- fig jamto serve (optional)
Nutrition: per serving
- kcal278
- fat15g
- saturates6g
- carbs28g
- sugars2g
- fibre2g
- protein7g
- salt0.8g
Method
step 1
Heat oven to 220C/200C fan/gas 7 and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball – try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
step 2
Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat’s cheese and fig jam, if you like.
