Name: Walnut scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 6
Cuisine: British
Ingredients: 225g self-raising flour plus extra for dusting; 1 tsp baking powder; 50g butter cubed; 50g walnuts finely chopped, plus 6 walnut halves for the tops; 125-150ml whole milk; 1 egg beaten; soft goat's cheese to serve (optional); fig jam to serve (optional)

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Walnut scones

Walnut scones

Cassie Best

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Makes 6

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g self-raising flour

plus extra for dusting
1 tsp baking powder
50g butter

cubed
50g walnuts

finely chopped, plus 6 walnut halves for the tops
125-150ml whole milk
1 egg

beaten
soft goat's cheese

to serve (optional)
fig jam

to serve (optional)

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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.

Recipe from Good Food magazine, September 2014

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A star rating of 4.7 out of 5.9 ratings

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