Walnut scones

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N/A

Makes 6

Source

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.