Quick recipe finder Maple syrup, walnut and buttermilk wholemeal scones
- 300g/10½oz self-raising flour
- 100g/3½oz medium oatmeal, plus extra for dusting
- 100g/3½oz wholemeal flour
- 50g/2oz caster sugar
- 2 tsp baking powder
- ½ tsp salt
- 160g/5½oz unsalted butter, softened, plus extra for greasing
- 100g/3½oz walnuts, roughly chopped
- 125ml/4fl oz buttermilk
- 150ml/5fl oz maple syrup
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.
This recipe is from…
The Hairy Bakers
2. Teatime Treats
Recipes from this episode