Walnut scones

Serve up these savoury, nutty homemade scones with soft goat's cheese and fig jam for an easy picnic treat


  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 50g butter, cubed
  • 50g walnuts, finely chopped, plus 6 walnut halves for the tops
  • 125-150ml whole milk
  • 1 egg, beaten
  • soft goat's cheese, to serve (optional)
  • fig jam, to serve (optional)


    1. Heat oven to 220C/200C fan/gas 7 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.