Walnut scones
By Cassie Best
Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat
-
Prep:20 mins
Cook:15 mins
- Easy
Nutrition per serving
-
kcal 278
-
fat 15g
-
saturates 6g
-
carbs 28g
-
sugars 2g
-
fibre 2g
-
protein 7g
-
salt 0.8g
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)
Method
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.
