Maple syrup, walnut and buttermilk wholemeal scones
Straight from the current series of The Hairy Bakers, here's the recipe for Dave Myers' and Simon King's maple syrup, walnut and buttermilk wholemeal scones.
- Makes 12
- Prep time
- Less then 30 minutes
- Cooking time
- 10 to 30 minutes
- 300g self-raising flour
- 100g oatmeal (porridge)
- 100g wholemeal flour
- 50g caster sugar
- 1 dessertspoon of baking g powder
- 1/2 tea spoon salt
- 160g unsalted butter (warmed)
- 100g broken walnuts
- 125ml buttermilk
- 150ml maple syrup
Blend together the self raising flour, the oatmeal, the wholemeal flour, caster sugar
Baking powder and the salt.
Rub through the butter until it goes into crumbs.
Fold in the walnuts.
Mix in the buttermilk with the maple syrup, then stir in this mixture to the dry goods to make a dough.
Press out onto a table about 3 cm thick, using a pastry cutter stamp out your scones. This mix will make a dozen good sized ones.
Place onto a greased baking tray.
Bake in a hot oven, around 200°C, for around 10 minutes.
These scones will rise like a space shuttle, and are wonderful dripping with butter and lemon curd whilst still warm.