- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 278
- Fat Content: 15g
- Saturated Fat Content: 6g
- Carbohydrate Content: 28g
- Sugar Content: 2g
- Fiber Content: 2g
- Protein Content: 7g
- Sodium Content: 0.8g
- self-raising-flour - 225g self-raising flour, plus extra for dusting
- baking-powder - 1 tsp baking powder
- butter - 50g butter, cubed
- walnut - 50g walnuts, finely chopped, plus 6 walnut halves for the tops
- whole-milk - 125-150ml whole milk
- egg - 1 egg, beaten
- goat's-cheese - soft goat's cheese, to serve (optional)
- fig-jam - fig jam, to serve (optional)
- 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.
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.