I always feel these walnut scones have the taste of autumn, serve with soft goat’s cheese or a cheese that you love along with a rich fig jam or red onion marmalade, they are delicious! This recipe makes approx. 6 scones which is never enough in our house, so I normally double up the ingredients to make 12
225g (8oz) self-raising flour, plus extra for dusting
1 tsp baking powder
50g (2oz) butter, cubed
50g (2oz) walnuts finely chopped, plus walnut halves for the tops
125 – 150ml whole milk
1 egg, beaten
Heat the oven to 220/200c fan / gas 7 and lightly dust a baking sheet with flour.
Put the flour, baking powder and a good pinch of salt into a large cool bowl.
Add the cold butter in cubes and rub together with your fingertips until the mixture resembles fine breadcrumbs.
Add the chopped walnuts and the milk, mix together with a cutlery knife and mould into a soft but not sticky dough.
Turn the dough out onto a lightly floured work surface, then gently roll and pat out to 2cm (3/4inch) deep.
Cut out rounds and lay them on the baking sheet spacing them a little way apart, brush the tops with beaten egg then place a walnut half on top of each scone.
Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool.