Maple Syrup, Walnut And Buttermilk Wholemeal Scones
These homemade walnut and maple syrup scones are a delightful treat that perfectly balances the nutty flavors with the sweetness of maple syrup. The crunchy texture of the walnuts adds a wonderful contrast to the soft, fluffy scones. Enjoy these freshly baked delights while they are still warm from the oven for a comforting and satisfying snack or breakfast.
— Constant Cookbook
Ingredients
- 300g/10½oz self-raising flour
- 100g/3½oz medium oatmeal
- 100g/3½oz wholemeal flour
- 50g/2oz caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 160g/5½oz unsalted butter
- 100g/3½oz walnuts
- 125ml/4fl oz buttermilk
- 150ml/5fl oz maple syrup
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
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