- 2 cups self-raising flour, sifted (plain or wholemeal)
- 1 teaspoon sea salt
- 50g butter, at room temperature, chopped
- 1/3 cup grated parmesan
- 1 clove garlic, crushed
- 2 tablespoons chopped walnuts
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- Buttermilk, extra, to brush
- Preheat oven to 180°C. Line a baking tray. with baking paper
- Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary
- Make a well in the mixture. Mix in buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm-thick square. Cut into 12 squares.
- Arrange the scones on the tray. Brush with buttermilk.
- Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top.
- Serve plain, or toasted with a little butter
This recipe was adapted from a classic scone recipe from Taste
What are your favourite flavour combinations for scones? x