Rustic and crumbly, Maple and Walnut Scones
So I found a savoury recipe for walnut scones with goats cheese and chutney but naaaaaa…need some sweet, decadent Canadian maple syrup in there to make these a proper teatime treat!
This recipe is super easy, takes around 35 minutes from start to finish and produces minimal washing up. Scones don’t require yeast or proving, don’t rely on painstakingly whipping butter and sugar for hours and don’t care if the oven is 5 degrees off. They just work. Slather the finished product, still warm with salted butter, sip on your tea and enjoy!
- 225g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 50g butter, cubed
- 50g walnuts, chopped (plus a few extra for the top)
- 3 tbsp maple syrup for the scone and 2 tbsp for the end glaze
- 130ml semi-skimmed or whole milk
- 1 egg, beaten for the glaze
Heat oven to 220C/200C fan/gas 7 and line a large baking sheet with grease-proof paper and a sprinkle of plain flour.
In a large mixing bowl, combine the flour, baking powder and touch of salt. Cube the butter and make sure it’s relatively soft. Time to use your paws! Rub the butter into the flour mixture it all resembles fine breadcrumbs.
Throw in the chopped walnuts, first 3 tbsp of maple syrup and the milk, mix together using a wooden spoon to make a uniform dough then tip onto your floured work surface. Squash and flatten the dough to form a round disc, about 3cm thick, then use a 5cm cookie cutter to form 6 to 7 scones.
Use a fish slice to transfer to a baking sheet, drizzle with the other 2 tbsp of maple syrup then brush with a small amount of beaten egg. Top with another sprinkle with walnut bits and squish them in to keep still. Bake for 15 mins until lovely an golden, transfer to a wire rack to cool OR EAT (smothered with butter and/or cream and/or more syrup!)