Maple syrup and walnut scones

When I think of scones I think of summer, I think of sitting outside in the sun, of jam, of strawberries, and of cream. At least, that's what I normally think of, these maple and walnut scones have a more autumnal feel to them. I sweetened the scones with maple syrup rather than sugar, added chopped walnuts to the dough and used half wholemeal half white flour, altogether this gave the scones a more rustic hearty feel, no less delicious than more traditional scones just different!

Roll the dough into a long sausage shape

What I really love about scones is how amazingly quickly they come together, within half an hour of reading this you could be taking a tray of freshly baked scones out of the oven. What's more you probably already have all the ingredients too!

I served my scones with whipped creap and maple syrup

I served these with whipped cream and more maple syrup drizzled over the top. Delicious!

Maple and walnut scones

Ingredients (makes 8 huge or 12 normal scones):

• 225g white self raising flour
• 225g wholemeal self raising flour (if you can't find wholemeal self raising use plain wholemeal and add two teaspoons of baking powder)
• 100g butter
• 60g maple syrup
• 75-100g chopped walnuts
  
• 225ml of buttermilk (substitute milk or yogurt)
• demerera sugar for sprinkling

Method:

• Preheat your oven to gas 7/220c/425f
• In a large bowl mix the two flours together
• Rub the butter into the flour until no lumps remain
• Stir in the walnuts
• Make a well in the centre and stir in the maple syrup and buttermilk, mix everything together to form a soft dough
• On a floured board roll the dough into a long sausage shape and cut into rounds
• Lay the rounds on a lightly floured baking tray, brush the tops with a little milk or buttermilk and sprinkle with the sugar
• Bake for 20-25 minutes until golden