Scone recipe for 4 - 8 people, takes only 15 mins; recipe has self-raising flour, baking powder, butter, walnut, whole milk, egg, goat's cheese and fig jam.
Walnut scones
Course: Scone
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 egg, beaten
- Butter: 50g butter, cubed
- Self Raising Flour: 225g self-raising flour, plus extra for dusting
- Baking Powder: 1 tsp baking powder
- Walnut: 50g walnuts, finely chopped, plus 6 walnut halves for the tops
- Whole Milk: 125-150ml whole milk
- Goat'S Cheese: soft goat's cheese, to serve (optional)
- Fig Jam: fig jam, to serve (optional)
Directions
- 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.
- 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.
