Rosemary and Walnut Scones

March 15, 2015 0 comments
  • 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
  1. Preheat oven to 180°C. Line a baking tray. with baking paper
  2. Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary
  3. 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.
  4. Arrange the scones on the tray. Brush with buttermilk.
  5. Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top.
  6. 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

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