225 g self-raising flour, plus extra for dusting
1 tsp baking powder
50 g butter, cubed
50 g walnuts, finely chopped, plus 6 walnut halves for the tops
150 ml whole milk
1 egg, beaten
Soft goat's cheese and fig jam, to serve (optional)
- Heat oven to 220C/200C fan and lightly dust a baking sheet with flour. Mix the flour, baking powder and a good pinch of salt in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the chopped walnuts and the milk, mix together using a cutlery knife until clumping together, then tip onto your work surface and squash together to form a ball – try not to work the dough too much or your scones will be heavy. Flatten the dough a little with your hand to make a disc roughly 3cm thick, then use a sharp knife to cut into 6 triangles.
- Transfer to a baking sheet, brush with a little beaten egg, then place a walnut half on each scone. Bake for 15 mins until golden and puffed, then transfer to a wire rack to cool. Serve with soft goat’s cheese and fig jam, if you like.