Maple syrup, walnut and buttermilk wholemeal scones
An average of 4.3 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12
- Dietary
- Pregnancy-friendlyVegetarian
Ingredients
- self-raising flour: 300²µ/10½´Ç³ú self-raising flour
- oatmeal: 100²µ/3½´Ç³ú medium oatmeal, plus extra for dusting
- wholemeal flour: 100²µ/3½´Ç³ú wholemeal flour
- caster sugar: 50g/2oz caster sugar
- baking powder: 2 tsp baking powder
- salt: ½ tsp salt
- butter: 160g/5½oz unsalted butter, softened, plus extra for greasing
- walnuts: 100²µ/3½´Ç³ú walnuts, roughly chopped
- buttermilk: 125ml/4fl oz buttermilk
- maple syrup: 150ml/5fl oz maple syrup
Method
Preheat the oven to 200C/400F/Gas 4.
Mix the self-raising flour, oatmeal, wholemeal flour, caster sugar, baking powder and the salt in a bowl to combine.
Add the butter and rub into the flour mixture until it resembles breadcrumbs.
Fold in the walnuts.
Place the buttermilk and maple syrup into a separate bowl and mix well.
Add the buttermilk and maple syrup mixture to the dry mixture and mix well to make a dough.
Roll the dough out on a floured work surface to 3cm/1½in thick. Using a pastry cutter, cut out 12 scones (or as many as the dough will provide).
Place onto a greased baking tray and transfer to the oven to bake for 10-12 minutes, or until golden-brown.
Eat while still warm from the oven.
