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  2. scone and friand recipe

Walnut scones

Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat. - by Chantal Walsh
  • 08 Feb 2016
Walnut scones
Cook: 35 Minutes - easy - Serves 6 - Vegetarian - pregnancy-safe
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Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat.

Ingredients

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)

Method

  1. 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.
  2. 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.
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